Strawberry Cream La Luisa Colombia from SUMO Coffee Roasters is a Colombian coffee suitable for both drip and espresso, featuring a distinctly sweet, creamy, and fruity profile. The cup combines notes of strawberry, raspberry, yogurt, and gummy bears, resulting in a playful, juicy, yet smooth flavor. The fruitiness here isn’t sharp or overly wild; rather, it resembles sweet red fruit softened by a creamy note. It’s a coffee that grabs you with its distinctive aroma but maintains a clean and well-defined profile. Exactly the kind of cup that delights from the first sip yet doesn’t feel like a one-time sensation.
The coffee comes from Colombia, from the Ciudad Bolívar region in Antioquia, specifically from the La Luisa farm. The Vélez family is behind the production , and the farm is managed by Juan Pablo Vélez. La Luisa is located near San Bernardo de los Farallones at an altitude of approximately 1,600 to 1,800 meters. This lot consists of the Caturra variety and was harvested in 2026. The farm has built a strong reputation primarily through its fermentation process, which is based on control, repeatability, and a clear result in the cup. This is not a random experiment, but a precisely managed process designed to preserve the coffee’s clarity while imparting a distinctive character.
The beans were processed using the Honey Carbonic Maceration + Strawberry method. Whole cherries are first placed in pressurized stainless steel tanks, which are flushed with carbon dioxide to create an oxygen-free environment. They remain in this phase for five days, and during fermentation, the juice is separated from them and stored for the next step. The cherries are then pulped and returned to fermentation, this time together with the juice obtained in the first stage and fresh strawberries. The second fermentation lasts another three days. Finally, the coffee is dried for approximately five days to stabilize and preserve the character developed during fermentation.