Lilli Pop

Lilli Pop - a surprise for your spoiled coffee palate. Lilli Pop is lychee, peach and Sauvignon Blanc. It tastes as intoxicating as it sounds.

Lulo Pop - The intoxicating bouquet of the coffee is the result of its processing. After harvesting, the coffee cherries are fermented together with the pulp of lychees. While some co-fermented coffees taste and smell artificial, the aromas of this coffee harmonize with each other.

This is what's inside:

100% co-fermented Castillo

Producer: Jairo Arcila
cultivation altitude: 1500m
Variety: Castillo
Process: co-fermented

The coffee was grown by Jairo Arcila on his Santa Monica farm. After harvesting, the partially pulped coffee cherries were subjected to dry anaerobic fermentation for 72 hours.

To support the fermentation process, wine yeast and lychee fruits were added.

The remaining pulp was then removed and the coffee beans were dried on dry beds in the sun until they reached the ideal moisture content.

Jairo is a third-generation coffee farmer. After working for 40 years as a manager of a coffee processing plant in Colombia, he returned to growing coffee on his own farm in 2019. Together with his two sons, he grows not only coffee plants, but also mandarins, oranges, bananas and lulos.

In addition to the special feature of cultivating rare and special varieties such as Pink Bourbon, Papayo, Java and Gesha, the family experiments with new forms of processing, such as co-fermenting, which has also been used for this coffee.