Juicy Lulo Co-Fermenation
Lulo, a popular fruit in Colombia, is known for its refreshing flavor, reminiscent of a blend of kiwi, citrus, and pineapple. The journey of this unique coffee begins at Brayan Alvear's farm in Huila, Colombia. At just 19 years old, Brayan is the youngest coffee producer we have ever featured! He meticulously picks the cherries at peak ripeness before they are transported to Tolima for processing. This coffee undergoes a three-stage fermentation process: initially, a pre-fermentation in plastic bags for 24 hours, followed by another 24 hours of aerobic fermentation within the cherry. Subsequently, the coffee is de-pulped and fermented directly alongside dehydrated ground Lulo fruits for 5 days. The beans are then dried for 10 days in mechanical dryers. The result is a coffee with an almost indescribable flavor profile. It is, without a doubt, the most unique we have experienced, bursting with intense Lulo notes, ruby red grapefruit, guava, and pineapple. We invite you to savor this unparalleled and truly memorable coffee – a first-of-its-kind innovative process!
Due to the nature of this production, we will have a very limited amount of this coffee available. It will roast and ship Dec 11th. First come, first served.
An explosion of intense Lulo notes, with flavors that remind us of ruby red grapefruit, guava, and pineapple.
- Medium roast
- Vibrant acidity
- Light body
- Great for pour over. Recommended to brew lighter, at a 17:1 ratio.
Farm Story (from Brayan Alvear):
Hi my name is Brayan, I was born here in Acevedo, a municipality in Huila, Colombia, specifically in San Odolfo, a rural coffee-growing area and one of the areas that produces the most coffee. Here it is a custom to be taught all the virtues and knowledge that the land gives us, giving us the tools to be able to work in the future, since I was 13 years old my father after school took me to know everything about coffee, which years later made me understand that it was what I am passionate about and wanted to do when I grew up. This year I managed to create a project with more than 60 coffee growers including my family, who collect and sell their coffee at a better price in cherry, being a strong work because we do the collection in places that people would not even imagine the challenge that it takes , but later I will show you some of that. To finish after that together with forest and the Ancla milling station, we process them, giving an added value and achieving unique profiles that I want you to try soon, since one of my dreams is that the coffee of San Adolfo Huila reaches the whole world.
The Lulo Co-Fermentation Process:
- Origin: Huila, Colombia
- Elevation: 1400-1700m
- Variety: Castillo, Caturra, Pink Bourbon
- Process: Lulo Co-Fermentation