WHY THIS COFFEE? We're big fans of Jairo Arcila, 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 here for more information) grown at the Santa Monica farm in Quindio, Colombia. Our roast brings the sweetness out of the co-ferment, like sweet pineapple, and keeps the acidity lively. Let it rest for two to three weeks. Check our brew guide for information. WHAT IS LULO? Lulo 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. This coffee's dank! PROCESSING DETAILS Jairo 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. This 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. In 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. COFFEE DETAILS Producer: Jairo Arcila Location: Quindío, Colombia from the Santa Monica farm Varietal: Castillo Processing: Lulo co-ferment (honey processed) Green cost: $14.31/lb Percentage paid to producers: 90% BREW GUIDE How long to rest: This one is borderline light/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak. We taste: Ripe lulo, lime, molasses, and green grapes.

WHY THIS COFFEE? We're big fans of Jairo Arcila, 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 here for more information) grown at the Santa Monica farm in Quindio, Colombia. Our roast brings the sweetness out of the co-ferment, like sweet pineapple, and keeps the acidity lively. Let it rest for two to three weeks. Check our brew guide for information. WHAT IS LULO? Lulo 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. This coffee's dank! PROCESSING DETAILS Jairo 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. This 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. In 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. COFFEE DETAILS Producer: Jairo Arcila Location: Quindío, Colombia from the Santa Monica farm Varietal: Castillo Processing: Lulo co-ferment (honey processed) Green cost: $14.31/lb Percentage paid to producers: 90% BREW GUIDE How long to rest: This one is borderline light/ultralight at 98 Agtron. You should wait three weeks for it to degas and begin its peak. We taste: Ripe lulo, lime, molasses, and green grapes.