{"product_id":"exp028","title":"EXP028: LULO","description":"\u003ch2\u003eWHY THIS COFFEE?\u003c\/h2\u003e\n\u003cp\u003eWe're big fans of \u003ca rel=\"noopener\" href=\"https:\/\/experimental.coffee\/blogs\/coffee-news\/who-is-jairo-arcila\" target=\"_blank\"\u003eJairo Arcila\u003c\/a\u003e, the Colombian coffee producer who processed this coffee with fresh lulo and wine yeast to bring out extraordinary fruit flavors. The coffee is a Castillo variety (see \u003ca href=\"https:\/\/experimental.coffee\/blogs\/coffee-news\/castillo-coffee-where-resilience-meets-flavor\" rel=\"noopener\" target=\"_blank\"\u003ehere\u003c\/a\u003e for more information) grown at the Santa Monica farm in Quindio, Colombia. Our roast brings the sweetness out of the co-ferment, like watermelon candy, and keeps the acidity lively. Let it rest for two to three weeks. Check our brew guide for information.\u003c\/p\u003e\n\u003ch2\u003eWHAT IS LULO?\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cp\u003eLulo is a bright, tangy tropical fruit grown in parts of Central and South America, especially Colombia and Ecuador. Its flavor is often described as citrusy and juicy, somewhere between lime, pineapple, and rhubarb, which is why it can bring a lively, tropical acidity to coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003ePROCESSING DETAILS\u003c\/h2\u003e\n\u003cp\u003eJairo Arcila’s Washed Castillo comes from Santa Monica in Armenia, Quindio, Colombia, where it is grown at 1,450-1,500 meters in volcanic ash soil. Castillo is a Colombian variety known for good productivity and resistance to coffee leaf rust.\u003c\/p\u003e\n\u003cp\u003eThis microlot was processed with a 48-hour dry anaerobic fermentation, with lulo and wine yeast added during fermentation. Afterward, the coffee was gently washed and dried on raised beds below 35°C until it reached the ideal moisture level.\u003c\/p\u003e\n\u003cp\u003eIn the cup, this 88.25-point coffee is bright, sweet, and fruit-forward, with notes of ripe lulo, lime, molasses, and green grapes. It is a great option for drinkers who want something lively and unusual, while still staying clean and approachable.\u003c\/p\u003e\n\u003ch2\u003eCOFFEE DETAILS\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eJairo Arcila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLocation: \u003c\/strong\u003eQuindío, Colombia from the Santa Monica farm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal: \u003c\/strong\u003eCastillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e Lulo co-ferment (honey processed)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreen cost: \u003c\/strong\u003e$14.31\/lb\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePercentage paid to producers: \u003c\/strong\u003e90%\u003c\/p\u003e\n\u003ch2\u003eBREW GUIDE\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow long to rest: \u003c\/strong\u003eThis one is borderline light\/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe taste:\u003c\/strong\u003e R\u003cspan\u003eipe lulo, lime, molasses, and green grapes.\u003c\/span\u003e\u003c\/p\u003e","brand":"Experimental Coffee Company","offers":[{"title":"8oz (227g)","offer_id":43463755661401,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0641\/6803\/4393\/files\/lulo-box.png?v=1782331390","url":"https:\/\/experimental.coffee\/products\/exp028","provider":"Experimental","version":"1.0","type":"link"}