Castillo Lulo Tropical Fruit

This particular coffee originates from the expertise of Jairo Arcila at Santa Monica farm. Through a 48-hour dry anaerobic fermentation process, Lulo Fruit and wine yeast were incorporated.

The coffee was delicately washed and dried on elevated beds, ensuring a moisture content of less than 35 degrees celsius. This microlot is exclusively cultivated with the highly productive and coffee leaf rust-resistant Castillo variety, developed by Federacion Nacional de Cafeteros.

Additionally, Lulo is a well-known exotic tropical fruit in the warm cities of Colombia, appreciated for its refreshing qualities and ideal for summer time!