Café LULO

From ACC POR LA PAZ, a growers' association in Piendamó, Cauca, that treats coffee trade as a route to sustainable development and better livelihoods for member families. Sitting between the Central and Western ranges of the Colombian Andes, the area offers ideal conditions for high-quality coffee; this washed Castillo is roasted for espresso.

From the Molina Galíndez family's Finca Los Pinos in Bruselas, Huila — four generations of coffee growing, now channelled into experimental microlots. This Ají Bourbon is co-fermented for a bold, aromatic filter coffee.

The Molina Galíndez family have grown coffee for four generations in Bruselas, Huila, and now focus on specialty microlots at Finca Los Pinos — with Juan Daniel Molina and Sergio Galíndez driving the extended fermentations and co-fermentations. This rare Ombligón is co-fermented for an intense, expressive filter cup.

A natural-processed Yellow Bourbon from the Molina Galíndez family's Finca Los Pinos in Bruselas, Huila — four generations of growers now focused on specialty microlots. Sun-dried in whole cherry for a sweet, fruit-forward filter cup.

Martha Elena Peña farms El Recuerdo as a third-generation grower, working agroecologically — coffee grown under fruit trees alongside traditional food crops, in a landscape managed for biodiversity. This sun-dried natural Caturra is complex and fruity with well-integrated citrus acidity, a medium body and sweet notes of honey and panela.

Honey, panela, citrus

The espresso roast of Don Sergio's washed Castillo from El Tablón — grown under a regenerated shade forest, wet-processed and solar-dried for a balanced acidity and medium body. Sweet fruit, chocolate and honey with a citrus, caramel and sugarcane finish; Café LULO's house favourite, versatile enough for milk drinks or straight espresso.

Chocolate, honey, citrus, caramel, sugarcane

Grown by Don Sergio and his family in carefully separated microlots, on land his father began reforesting fifty years ago — the coffee trees now grow almost wild under a regenerated shade forest. Wet processing and solar drying give a balanced acidity and medium body, with sweet fruit, chocolate and honey up front and citrus, caramel and sugarcane in the finish. Café LULO's house favourite, used daily in the shop and equally good with milk or hand-brewed.

Chocolate, honey, citrus, caramel, sugarcane

The espresso roast of Carlos Bautista's semi-shaded, honey-processed Pink Bourbon from Pitalito, Huila. Balanced medium acidity and body, delicate night-jasmine florals, a smooth creamy texture and a finish of dried fruit and cinnamon.

Night jasmine, dried fruit, cinnamon

Sourced from Carlos Bautista, who runs a pioneering family business in Huila and works directly with growers across several municipalities for transparent traceability. This Pink Bourbon is grown semi-shaded in Pitalito and honey-processed for a balanced medium acidity and body, with delicate night-jasmine florals, a smooth creamy texture and hints of dried fruit and cinnamon in the finish.

Night jasmine, dried fruit, cinnamon

Carlos Bautista's Pink Bourbon from Huila, this time natural-processed with an anaerobic fermentation for a bigger, fruit-forward filter cup — sourced through the same direct, traceable grower relationships as the rest of his Huila coffees.

A honey-processed, anaerobically fermented Castillo from the Karare project in Santander, roasted for espresso — a sweeter, more layered take on the group's mountain-grown coffee.

A honey-processed, anaerobically fermented Castillo from the Karare project in Santander, roasted for filter — sweeter and more aromatic than the washed lot.

Karare — named after a dialect of the Opón-Carare language of Santander — is a project built on the flavours of the Santander mountains by four families rooted in the region. In the Mosto process the liquid (mosto) from a previous whole-cherry fermentation is added back after depulping to steer flavour: caramel and honey aromatics, a clean delicate mouthfeel and notes of caramel, peach and panela with a medium citric acidity. Roasted omni for espresso and filter alike — an easy everyday cup.

Caramel, honey, peach, panela, citrus

A washed Castillo from the Karare project in Santander — four families drawing on the high-grown flavours of the Santander mountains — roasted for espresso.

A washed Castillo from the Karare project in Santander — four families drawing on the high-grown flavours of the Santander mountains — roasted for filter.

A Caturra from Finca La Primavera given a thermal-shock fermentation — alternating hot and cold water baths to lock in clarity and sweetness — and roasted for filter.

A semi-washed lot of the scarce Papayo variety from Finca La Primavera in Colombia, roasted for filter — an unusual, characterful single origin in Café LULO's rotating Colombian line-up.

Café Madrigal is the Delgado family's Villa María de los Ángeles estate in Nariño, farmed agroecologically for over a decade with coffee growing among banana trees, native flora and medicinal plants. At 1,700 masl the dramatic day-night temperature swings slow cherry development and concentrate sugars; a careful washed process gives a vibrant, complex cup — dominant panela sweetness with peach and pineapple, elegant florals and a clean finish with rosemary, licorice and pink pepper. Cups 87 points and full traceability.

Panela, peach, pineapple, floral, rosemary, pink pepper

From Carlos Bautista's family business in Huila, this Tabi is grown semi-shaded in Pitalito and given a funky anaerobic fermentation. Medium acidity and body with a clean, vibrant cup — bright apricot, peach and cherry over a creamy, wine-like texture and a long, elegant finish.

Apricot, peach, cherry

Grown by ASOMUJER, a 75-member association of women producers in Timaná, south Huila — among them activists, single mothers and women displaced by conflict — cultivating Castillo, Caturra and Colombia between 1,400 and 2,000 masl. Decaffeinated by the sugarcane ethyl-acetate method (water plus EA derived from fermented sugarcane), roasted for espresso: a tasty, impactful decaf with real provenance.