{"product_id":"tropical-lulo","title":"Tropical Lulo","description":"\u003c!--\n  TROPICAL LULO – Product Description\n  v8 (2026-05-11) – FAQ accordion migrated to body \/ fix mobile data list \/ replaced FAQ \"where to buy\" with cross-link\n\n  SEO META TITLE: Lulo Coffee – Co-fermented Caturra with real Lulo | Quebraditas, Huila | Garza Coffee\n  SEO META DESC: Co-fermented Specialty Coffee with real Lulo fruit. 72 h fermentation, Caturra, Quebraditas Farm, Oporapa, Huila. Score 86.5. Freshly roasted in Berlin.\n--\u003e\n\n\u003ch2\u003eLulo Coffee — Co-fermented Caturra with real Lulo fruit, Quebraditas Farm, Huila\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eLulo Coffee, as it should be: with real lulo.\u003c\/strong\u003e This specialty coffee is not just named after the tropical fruit, but actually fermented with it. 72 hours of co-fermentation with ripe lulo fruit and selected yeast: the tropical profile develops directly in the bean. Fresh, acidic, intense. Like a mix of kiwi, lime, and freshly squeezed fruit juice with a caramel note.\u003c\/p\u003e\n\n\u003cp\u003eThe coffee comes from Quebraditas Coffee Farm in Oporapa, Huila, Colombia — a family project by Edison Argote, specializing in experimental processing and specialty coffee.\u003c\/p\u003e\n\n\u003c!-- DATEN-LISTE --\u003e\n\u003cdiv style=\"margin: 16px 0 20px 0; border-top: 1px solid #e6e6e6;\"\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eRegion\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eOporapa, Huila, Colombia\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eAltitude\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e1,859 m\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProducer\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eEdison Argote — Quebraditas Coffee Farm\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eVariety\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eCaturra\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eProcessing\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003eWashed, 72 h Co-Fermentation with Lulo \u0026amp; Yeast\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display: flex; justify-content: space-between; gap: 16px; padding: 7px 0; border-bottom: 1px solid #e6e6e6;\"\u003e\n    \u003cspan style=\"color: #666; font-size: 13px; flex-shrink: 0;\"\u003eScore\u003c\/span\u003e\n    \u003cspan style=\"font-size: 13px; font-weight: 500; text-align: right;\"\u003e86.5\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ZUBEREITUNG --\u003e\n\u003ch3\u003ePreparation\u003c\/h3\u003e\n\u003cp\u003eFilter coffee. V60, Origami, Aeropress or French Press.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(3, 1fr); gap: 10px; margin-bottom: 12px;\"\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eGrind size\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003eMedium\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eRatio\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e1 : 16\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eDose\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e15 g\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eWater\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e240 ml\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eTemperature\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e93 °C\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"text-align: center; padding: 10px 6px; background: #fafaf8; border: 1px solid #e6e6e6; border-radius: 3px;\"\u003e\n    \u003cdiv style=\"font-size: 10px; text-transform: uppercase; letter-spacing: 0.8px; color: #666; margin-bottom: 2px;\"\u003eBrew time\u003c\/div\u003e\n    \u003cdiv style=\"font-size: 14px; font-weight: 600;\"\u003e2:30 min\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eRecipe for V60. For Aeropress: grind finer, 1:14 ratio, 2 minutes immersion.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003c!-- SEKTION: VERARBEITUNG --\u003e\n\u003ch3\u003eProcessing\u003c\/h3\u003e\n\u003cdiv style=\"background: #F7F3EE; border-left: 3px solid #C4A96A; padding: 16px 20px; border-radius: 0 4px 4px 0; margin-bottom: 8px;\"\u003e\n  \u003cdiv style=\"font-weight: 600; font-size: 11px; text-transform: uppercase; letter-spacing: 1px; color: #8B6914; margin-bottom: 6px;\"\u003eCo-Fermentation with real Lulo fruit and yeast\u003c\/div\u003e\n  \u003cp style=\"font-size: 14px; line-height: 1.65; color: #1a1a1a;\"\u003eThe coffee cherries are placed in a closed tank together with ripe Lulo fruit and a selected yeast culture. For 72 hours at a maximum of 25 °C, the fruit and coffee ferment together. The enzymes and sugar of the Lulo combine with the bean: the tropical profile is created not by additives, but during the fermentation itself. This is what makes this Lulo Coffee unique: the taste comes from the real fruit, not from a name.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- SEKTION: ÜBER DIESEN KAFFEE --\u003e\n\u003ch3\u003eAbout this Coffee\u003c\/h3\u003e\n\u003cp\u003eThis co-fermented Lulo Coffee from Colombia comes from Quebraditas Coffee Farm in Oporapa, Huila, a family-run project with a focus on high-quality specialty coffees and experimental processing.\u003c\/p\u003e\n\n\u003cp\u003eThe cherries are selectively harvested with at least 90% ripeness and undergo floatation sorting to remove unripe beans. Subsequently: 12 hours of oxidation, dry pulping, 24 hours of open fermentation, 72 hours of controlled co-fermentation below 25 °C with ripe Lulo and selected yeast, 42 hours of mechanical drying at 38 °C, and stabilization in GrainPro bags. A controlled process that documents each phase and ensures consistency from lot to lot.\u003c\/p\u003e\n\n\u003c!-- SEKTION: FAQ ACORDEÓN --\u003e\n\u003cstyle\u003e\n  .garza-faq-acc { margin: 8px 0 24px 0; }\n  .garza-faq-acc details { padding: 14px 0; border-bottom: 1px solid #e6e6e6; }\n  .garza-faq-acc details:first-of-type { border-top: 1px solid #e6e6e6; }\n  .garza-faq-acc summary {\n    list-style: none;\n    cursor: pointer;\n    font-weight: 600;\n    font-size: 15px;\n    color: #1a1a1a;\n    padding-right: 24px;\n    position: relative;\n    line-height: 1.4;\n  }\n  .garza-faq-acc summary::-webkit-details-marker { display: none; }\n  .garza-faq-acc summary::after {\n    content: \"\";\n    position: absolute;\n    right: 4px;\n    top: 6px;\n    width: 8px;\n    height: 8px;\n    border-right: 2px solid #666;\n    border-bottom: 2px solid #666;\n    transform: rotate(45deg);\n    transition: transform 0.2s;\n  }\n  .garza-faq-acc details[open] summary::after { transform: rotate(-135deg); margin-top: 3px; }\n  .garza-faq-acc details \u003e p { margin: 12px 0 0 0; font-size: 14px; line-height: 1.65; color: #1a1a1a; }\n\u003c\/style\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"garza-faq-acc\"\u003e\n\n  \u003cdetails open\u003e\n    \u003csummary\u003eWhat is Lulo Coffee?\u003c\/summary\u003e\n    \u003cp\u003eLulo Coffee is a specialty coffee co-fermented with real Lulo fruit. Lulo (also called Naranjilla) is a tropical fruit from Colombia with a sour-fresh profile, similar to a mixture of kiwi and lime. During co-fermentation, the coffee cherries are fermented together with the fruit: the tropical taste develops naturally in the bean, not through additives.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Lulo Coffee taste?\u003c\/summary\u003e\n    \u003cp\u003eTropical-fresh, like a mix of kiwi, lime, and freshly squeezed fruit juice, with a caramel note in the aftertaste. The profile is intense and direct: acidic, vibrant, without being unpleasant. Best prepared as filter coffee (V60 or Aeropress), where the tropical notes come out most clearly. It is less suitable for milk or as espresso, where the delicate profile gets lost.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhat is co-fermentation in coffee?\u003c\/summary\u003e\n    \u003cp\u003eCo-fermentation is an experimental processing method in which coffee cherries are fermented together with fruits and a yeast culture in a closed tank. For Lulo Coffee, this process lasts 72 hours at a maximum of 25 °C. The enzymes and sugar of the fruit combine with the bean, and the flavor profile develops naturally, not through artificial aromas. Co-fermentation is a relatively new technique in the specialty sector and allows producers to distinguish their coffees with a unique signature.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eHow does Tropical Lulo differ from Apricot OD and Azahar?\u003c\/summary\u003e\n    \u003cp\u003eAll three are co-fermented filter coffees, but they come from different producers and have different profiles. Tropical Lulo is co-fermented at Quebraditas Coffee Farm (Edison Argote, Huila) from Caturra with real Lulo fruit: tropical, acidic, kiwi and lime. Apricot OD and Azahar both come from Quindío from Sens Coffee (Juan and Geraldine Puerta), Castillo with osmotic dehydration. Apricot OD is fruity-sweet with apricot, Azahar is floral-elegant with coffee blossom. Three different producers, three different fermentation approaches, three different aromatic worlds.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails\u003e\n    \u003csummary\u003eWhich preparation method is best?\u003c\/summary\u003e\n    \u003cp\u003eFilter coffee, ideally V60 or Origami. Medium grind, 1:16 ratio, 93 °C temperature, brew time about 2:30 minutes. Aeropress also works very well (grind finer, 1:14, 2 minutes immersion), which enhances the tropical fruit. French Press gives more body at the expense of clarity, but is worthwhile for a more intense cup. Espresso is not recommended: the delicate, acidic profile does not come out well under high-pressure extraction.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003c!--\n==================================================\nMETA-DATA (enter separately in Shopify)\n==================================================\nMETA TITLE:\nLulo Coffee – Co-fermented Caturra with real Lulo | Quebraditas, Huila | Garza Coffee\n\nMETA DESC:\nCo-fermented Specialty Coffee with real Lulo fruit. 72 h fermentation, Caturra, Quebraditas Farm, Oporapa, Huila. Score 86.5. Freshly roasted in Berlin.\n==================================================\n--\u003e\n\u003c!--\n  SCHEMA MARKUP – Lulo Coffee (Tropical Lulo) – v2 (2026-05-11)\n  No \"Direct Trade\" \/ FAQ aligned with the PDP body v8\n--\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Product\",\n  \"name\": \"Tropical Lulo — Lulo Coffee, Co-fermented Caturra from Huila\",\n  \"description\": \"Co-fermented Specialty Coffee with real Lulo fruit. 72 hours fermentation with ripe Lulo and selected yeast. Caturra from Quebraditas Farm, Oporapa, Huila, Colombia. Score 86.5. 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Lulo (also called Naranjilla) is a tropical fruit from Colombia with a sour-fresh profile, similar to a mixture of kiwi and lime. During co-fermentation, the coffee cherries are fermented together with the fruit: the tropical taste develops naturally in the bean, not through additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Lulo Coffee taste?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tropical-fresh, like a mix of kiwi, lime, and freshly squeezed fruit juice, with a caramel note in the aftertaste. The profile is intense and direct: acidic, vibrant, without being unpleasant. Best prepared as filter coffee (V60 or Aeropress), where the tropical notes come out most clearly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is co-fermentation in coffee?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Co-fermentation is an experimental processing method in which coffee cherries are fermented together with fruits and a yeast culture in a closed tank. For Lulo Coffee, this process lasts 72 hours at a maximum of 25 °C. The enzymes and sugar of the fruit combine with the bean, and the flavor profile develops naturally, not through artificial aromas.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Tropical Lulo differ from Apricot OD and Azahar?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"All three are co-fermented filter coffees, but they come from different producers and have different profiles. 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Espresso is not recommended: the delicate, acidic profile does not come out well under high-pressure extraction.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Garza Coffee","offers":[{"title":"250g","offer_id":63205318820189,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":63205318852957,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0873\/9795\/7981\/files\/Garza_Coffee_Tropical-lulo_250g.jpg?v=1769415592","url":"https:\/\/garzacoffee.de\/en\/products\/tropical-lulo","provider":"Garza Coffee Roastery","version":"1.0","type":"link"}