Juicy Lulo, Huila, ColombiaPicacho Coffee Roasters
Juicy Lulo Huila, Colombia
Notes: intense Lulo fruit, guava, kiwi, pineapple
Roast: Light (City)
Varietal: Castillo, Colombia
Process: Lulo fruit co-fermentation, Natural
Farmer: Brayan Alvear
A first-of-its-kind innovative process brought to us by our good friends at Forest Coffee!
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.
A note from the producer:
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!
Best Consumed: 5-20 days post-roast date
This coffee is great for filter brew methods. Our favorites are Hario Dripper.
For filter, we recommend 7-8g of ground coffee for every 100ml (1:17 or 1:18) of water at approx 198f.
Espresso: 18g Dose, 23-25 Second Extraction, 40-42g yeild