LiLo Coffee Roasters

A fully washed Catuai 99 from Jean Faleiros' Eldorado farm in Ibiraci, one of LiLo's classic standards. Roasted hazelnut and caramel, almond with a hint of blood orange, and a molasses-like sweetness.

Hazelnut, caramel, roasted almond, blood orange, molasses

A Sudan Rume from La Riviera, one of the farms of the Risaralda producer group Café Uba, finished with their "Washed-Bio" process. Tropical mango, apricot-jam and peach sweet-tartness and a smooth rosé-like finish.

Mango, apricot jam, peach, rosé

An anaerobic washed Pink Bourbon from Nestor Lasso's El Diviso in Bruselas, Pitalito, a farm passed from father to brothers. Floral jasmine with oroblanco freshness, gentle honeyed-lemon and pear acidity, and a smooth, syrupy texture.

Jasmine, oroblanco, honeyed lemon, pear

A natural Pink Bourbon from Javier Macias' Finca Lusitania in Caicedonia. A burst of sweet-tart red plum, pink grapefruit and cranberry, and a refreshing apple-tea finish.

Red plum, pink grapefruit, cranberry, apple tea

A natural Geisha from Peñas Blancas, worked by Jhoan Vergara with growers around Acevedo. Elegant bergamot and white peach, syrupy yellow peach and mango juice, and a sparkling ramune-candy sweetness with a herbal lift.

Bergamot, white peach, yellow peach, mango juice, ramune

A medium-roasted Caturra from Campo Hermoso, co-fermented for a cinnamon-strawberry profile. Rich strawberry chocolate, cinnamon spice, a butter-cookie finish and bright strawberry and cranberry fruit.

Strawberry chocolate, cinnamon, butter cookie, cranberry

A Geisha from Camilo Merizalde's Campo Hermoso (Santuario Project), black-honey processed with an extended lactic mossto fermentation. Rose and bright lemon, apple-tea sweet-tartness, then lychee and a yoghurt-like finish.

Rose, lemon, apple tea, lychee, yoghurt

A Caturra co-fermented with raspberry mossto at Campo Hermoso. Bursting raspberry and passion fruit, sweet-tart pink grapefruit and cherry, and a crisp rosé-like finish.

Raspberry, passion fruit, pink grapefruit, cherry, rosé

The #8 lot of Costa Rica's 2025 Cup of Excellence, from the family-run Leoncio farm in the Western Valley. Gorgeous grape and strawberry, a run of fruit-jelly sweetness led by pomegranate, and a lingering tropical-candy finish.

Grape, strawberry juice, pomegranate, fruit jelly, tropical candy

A dark-roasted washed coffee from Asico in Ermera. Dark chocolate and toffee sweetness, walnut and a hint of red grape; LiLo suggests it for espresso, V60 and cold brew.

Dark chocolate, toffee, walnut, red grape

LiLo's house espresso: robust dark chocolate, savoury nuts and a subtle blueberry fragrance.

Chocolate, nuts, blueberry

A natural 74158 from Nigussie Gemeda's Morke drying station in Bura, Sidama, one of the highest lots on the menu. Bright cranberry and raspberry, hints of white wine and black tea, and a syrupy sweetness.

Cranberry, raspberry, white wine, black tea

A washed lot from Chire, the largest washing station owned by Niguse Gemeda. Delicate elderflower and lemon, grapefruit tartness balanced by syrupy sweetness, and a honeyed finish.

Elderflower, lemon, grapefruit, honey

A dark-roasted natural from Niguse Gemeda's Silinga drying stations in Bensa. Blueberry and blackberry unfold softly, then black tea and concentrated grape, with a long raw-honey sweetness.

Blueberry, blackberry, black tea, grape, raw honey

A Geisha and Pacamara lot from Fredy Morales Jr.'s Finca Cascada Encantada in Huehuetenango. Soft jasmine, complex pink-grapefruit and apricot sweet-tartness, subtle vanilla and a sparkling-wine finish.

Jasmine, pink grapefruit, apricot, vanilla, sparkling wine

A Kerinci Mandheling roasted dark over direct fire. Earthy and herbal, with orange and caramel aromatics, bittersweet milk and dark chocolate and a rich, buttery finish.

Herbs, orange, caramel, dark chocolate, butter

A washed AA from the Chorongi factory in Nyeri. Fruity pink grapefruit and orange, a subtle dried-tomato savouriness classic to Kenya, and a honey and brown-sugar finish.

Pink grapefruit, orange, dried tomato, honey, brown sugar

A medium-dark blend of two Ethiopian coffees for kissaten-style drinking. Grape and blackcurrant, cranberry and blueberry sweetness, a velvety raw-honey texture and toasted walnut.

Grape, cassis, cranberry, blueberry, raw honey, walnut

LiLo's seasonal light-roast blend built from rare varieties and distinctive processing, "packed with wow moments". Bright passion fruit and cranberry, soft cherry and orange, and a maple-syrup finish.

Passion fruit, cranberry, cherry, orange, maple syrup

October's blend in LiLo's 2026 series inspired by traditional Japanese patterns: Kanoko Momiji, maple leaves scattered like kanoko dots across autumn mountains. Juicy red apple, orange and apricot, slow raisin sweetness and a soft caramel finish.

Red apple, orange, apricot, raisin, caramel

A Mountain Water decaf from the El Triunfo conservation group in Chiapas. Savoury nuts, chocolate close to fresh cacao and a fruity, buttery richness.

Hazelnut, butter, chocolate

A dark-roasted washed coffee from the Wilton farm in Jiwaka. Smooth milk chocolate, toasty walnut and a herbal finish, with mandarin compote and red grape lingering.

Milk chocolate, walnut, herbs, mandarin compote, red grape

Peru's 2025 Cup of Excellence #8, a washed Geisha that LiLo won outright at auction. Elegant jasmine and lychee, a clear sweetness of lemon, mandarin and peach, and a silky mouthfeel that lingers.

Jasmine, lychee, lemon, tangerine, peach

A bold dark blend named for LiLo's home neighbourhood. Wild dark-chocolate bittersweetness, roasted caramel and walnut with herbal notes, and a buttery molasses finish.

Dark chocolate, caramel, walnut, herbs, molasses

A natural AA from Acacia Hills on the Oldeani slopes near Karatu. Juicy cherry and cranberry, sweet-tart blood orange and cassis, and a syrupy finish.

Cherry, cranberry, blood orange, cassis