Loverboy

I’m not exaggerating when I say this is THE best coffee I’ve ever had. I first had this as a sample from a friend around a year ago. He gave me a little ziplock bag wiht 18g and when I got home, I opened the bag and was immediately hit with the most amazing aroma. It was like a tropical fruit explosion in my nose. Like such an intense fruit and wine blast; super unique.

When I brewed it, I similarly was blown away. Its insanely complex. sweet, juicy. The subtle pleasant bitterness that lingers on your tongue is amazing, and the initial taste is bright and just incredible. Plus as this cools, it transforms into this Passion-Fruit cocktail vibe. Unfortunately for 2025 me, ROSSO was out that year. It came back again this year and I immediately bought it. Like within 3 minutes of hearing that it was back. Its also su

From the Roaster

Bold and magnetic, Loverboy leads with the bright allure of passion fruit and grapefruit, balanced by the depth of dark chocolate and the warmth of dried figs. A Colombian coffee that feels intense yet smooth, finishing sweet and sultry, and always leaving you wanting another sip.

The addition of blackberries during fermentation imparts their natural sugars, organic acids, and fruity characteristics into the coffee, amplifying its sweetness and complexity. Wine yeast, commonly used in winemaking, brings precision and control to the fermentation process. It enhances the development of rich, layered flavours by promoting the production of esters and other aromatic compounds. Together, the blackberries and wine yeast work in harmony to create a coffee with vibrant fruit notes and a refined, wine-like quality.

After fermentation, the cherries were pulped and carefully dried on raised beds to achieve the ideal moisture content, ensuring the flavours are locked in and the coffee’s quality is preserved.

This coffee comes from Jairo Arcila’s farm, Santa Mónica, in Quindío, Colombia. The cherries underwent a 72-hour dry anaerobic fermentation with the pulp intact, enriched with passion fruit pulp and wine yeast. After fermentation, they were pulped and dried on raised beds to reach optimal moisture. This microlot is 100% Castillo, a varietal developed by the Federación Nacional de Cafeteros, prized for its productivity and resistance to coffee leaf rust. Jairo, a third-generation coffee grower, brings decades of expertise, having worked over 40 years as Mill Manager at Colombia’s second-largest exporter before focusing on his own farm.

Coffee is central to Colombia’s identity and economy. It remains the country’s top legal export, supports hundreds of thousands of smallholder families, and shapes cultural traditions and tourism. From the iconic Juan Valdez to the rolling plantations of the Andes, Colombian coffee represents quality, heritage, and a commitment to sustainability—principles that Jairo carries forward in every cup from Santa Mónica.