Colombia - Santa Monica
Process: Wahsed + wine yeast & lulo Coferment
Variety: Castillo
This coffee was grown by Jairco Arcila at the Santa Monica farm.  This lot was exposed to a dry anaerobic fermentation of 48 hours.  During this fermentation stage Lulo and wine yeast were added.  The coffee was then gently washed and dried on raised beds. 
Lulo," also known as "naranjilla," is a tropical fruit native to Colombia and other parts of South America. It has a unique flavor, often described as a mix of lime and rhubarb, and its green pulp is commonly used to make refreshing juices like the traditional Colombian drink, lulada. Lulo is rich in vitamins and minerals, and can be eaten raw or used in desserts and jams.