Colombia Santa Monica Lulo Coferment

Description

Co-fermentation lots are divisive, as the aromas and flavors are most often much more pronounced. To date, this is the most approachable co-ferment we've ever tasted, but you'll still likely love it or hate it. If you are unfamiliar with coferments, please practice discretion with your purchasing.What's a Lulo fruit? Also called Naranjillo, it looks like a small fuzzy orange and tastes like pineapple, lemon, lime - a very bright mixed citrus tone.What's in the cup? Flavor leads off with mixed white and purple grape, with a main body like pink grapefruit, and a slight hops note in the finish. I adore this cup! If you enjoyed the Edwin Norena CM Hops bean, you will love this one too.Will it Spro? Fantastic Turbos.Roast Color: 130.8 (higher is lighter)Recommended Minimum Rest: 2 weeksCastillo varietal grown by Jairo Arcila in Quindio, washed process co-fermented with yeast and lulo fruit (read more below), dried on raised beds, 1450-1500 masl.Sold in 300g bags.More about the producer:This coffee was grown by Jairo Arcila at the farm Santa Monica. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, macerated lulo fruit and wine yeast were added. The cherries were then washed and placed to dry on raised beds until the ideal moisture content was achieved.This microlot is 100% Castillo. This variety was developed by Federación Nacional de Cafeteros. It is more productive than Caturra and resistant to coffee leaf rust.Jairo Arcila is a third-generation coffee grower from Quindío, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet, our export partner for this coffee. Jairo’s first job was at Colombia’s second largest exporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. Using his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Mónica, Maracay, and then Buenos Aires. Now, during the harvest period, Jairo can provide jobs to the locals generating an economic impact in the community. He received great insight and expertise from his sons’ in the picking, sorting, and processing of his coffees. This insight has empowered Jairo and given him the tools needed to showcase fantastic coffees with amazing profiles from the region.