KIWI Co. La Luisa - Colombia

La Luisa Kiwi Pop – Colombia’s Zestiest Experiment

🥝 Kiwi // Banana Custard // Pear Drops // Tropical 🍯

Fresh and zingy, coffee has no business being this good. 

La Luisa KIWI really doesn't taste like coffee, nor does it taste like tea. It's something new, something fresh and deliciously moreish 

Grown 1,720 m up in the lush hills of Ciudad Bolívar, Antioquia, this microlot comes from Juan Pablo Vélez’s 70 ha Finca La Luisa. The magic? A 72-hour anaerobic soak with fresh kiwi pulp, followed by the traditional dry honey process on raised beds. Castillo cherries + kiwi = a riot of tropical fizz and silky sweetness.

🌍 Origin: Ciudad Bolívar, Antioquia, Colombia
👨🌾 Producer: Juan Pablo Vélez
🏡 Farm: Finca La Luisa
🌱 Varietal: Castillo
⛰️ Altitude: 1,700 – 1,750 m
🔬 Process: Kiwi co-fermented honey (72 h anaerobic)

Brewing suggestions

Filter; kiwi-lime fresh summer coffee vibes with a smooth and banoffee mouthfeel

Espresso = zingy fruit chews wrapped in silk. Add milk and it’s a tropical pavlova—don’t blame us if you smash the whole bag in a week!

IMPORTANT: We strongly advise waiting 3 weeks from roast date before delving into this coffee. Resting it improves the flavour MASSIVELY! We will do our best to get it to you rested, however it's been selling out like hot coffee so this might not be possible all the time!

Because finding flavour bombs like this should feel like spotting a bright-green kiwi in a fruit bowl, not hunting for the last biscuit in the tin. These tags keep it simple: (and maybe don't work anymore, but god loves a tryer)

Obligatory SEO Love Tags

Colombian Speciality Coffee, Kiwi Fermentation Coffee, Honey Process Castillo, Tropical Espresso, Finca La Luisa, Ciudad Bolívar Coffee, Experimental Microlot, High Altitude Colombia, Local Roaster, Yellow Bear is the Best 💛