Colombia Honey Lulo Collab.

Luz Helena Salazar & Jairo Arcila are married and each run a coffee farm in the Armenia Quindio region (Maracay & Santa Monica). This fruit-driven coffee is a collaboration between them, where Jairo's passion for experimentation and Helena's traditional processing method are in perfect symbiosis.

Jairo has fermented his Honey coffee, of the Castillo variety, together with Lulo fruit - an aromatic fruit whose taste is best described as a combination of pineapple & lemon. Helena has used the fully washed method to ferment their Caturra berries using traditional methods and dried them on raised drying beds.

By blending these two coffees, we get a perfect combination of the aromatic complexity of the Lulo fruit and the balanced sweetness of Helena's delicious caturra beans.

IMPORTANT INFORMATION ON ROASTING:

Jairo's Honey beans - which are fermented with the lulo fruit - have lots of fruit sugar on the surface, which caramelizes during roasting. This means that the coffee - despite its light roast profile - looks quite dark. This is particularly evident in this case, where the fruit-fermented beans meet a wet-processed Caturra (which has no sugar on the surface to caramelize).