Nestled in Colombia's southern Huila region, Carambolo brings together some of the finest cherries from an area celebrated for its vivid acidity and graceful fruit-driven character. A collaboration with Lohas Beans, a Colombian microlot supplier earning a reputation as one of the best in the world. The name itself is a nod to the Spanish word for star fruit, and forms part of their prestigious High Cup Score series, a collection of standout lots that includes El Oso, Bombona, Las Moras and Laureles.
What sets Carambolo apart is the level of intention behind its processing. On arrival at the facility, cherries are thoroughly cleaned and stripped of any impurities before entering a 24-hour resting phase, during which oxidation occurs and the beans' natural aromatic potential begins to unfold. Following depulping and a careful removal of the remaining mucilage, the coffee passes through a short anaerobic fermentation stage, then a thermal shock treatment alternating between hot and cold water. A controlled mechanical drying phase and a minimum one-week resting period bring the process to its conclusion.
All of this careful work translates directly into the cup. Buttery and enveloping on the palate yet simultaneously bright and refreshing, this is a coffee that manages to satisfy across the spectrum, whether you gravitate toward the richness of naturally processed coffees or the clarity of a well-executed washed lot. Expect an exuberant range of flavours including raspberry, honey, apricot and floral notes, a reflection of both the remarkable terroir of Huila and the processing expertise Lohas Beans consistently delivers.
