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Filter · Washed · Lulo, Kiwi, Caramel
Tropical Lulo
🚚 At Purchase of 3 x 250g bags and receive free shipping within Germany.
€19,00 EUR
Unit price
€76,00 EUR/kg
Taxes included.
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Pickup available at Samstag Wochenende Markt Boxhagener Platz
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Lulo Coffee — Co-fermented Caturra with real Lulo fruit, Quebraditas Farm, Huila
Lulo Coffee, as it should be: with real lulo. 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.
The coffee comes from Quebraditas Coffee Farm in Oporapa, Huila, Colombia — a family project by Edison Argote, specializing in experimental processing and specialty coffee.
Region
Oporapa, Huila, Colombia
Altitude
1,859 m
Producer
Edison Argote — Quebraditas Coffee Farm
Variety
Caturra
Processing
Washed, 72 h Co-Fermentation with Lulo & Yeast
Score
86.5
Preparation
Filter coffee. V60, Origami, Aeropress or French Press.
Grind size
Medium
Ratio
1 : 16
Dose
15 g
Water
240 ml
Temperature
93 °C
Brew time
2:30 min
Recipe for V60. For Aeropress: grind finer, 1:14 ratio, 2 minutes immersion.
Processing
Co-Fermentation with real Lulo fruit and yeast
The 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.
About this Coffee
This 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.
The 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.
Frequently Asked Questions
What is Lulo Coffee?
Lulo 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.
How does Lulo Coffee taste?
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. It is less suitable for milk or as espresso, where the delicate profile gets lost.
What is co-fermentation in coffee?
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. Co-fermentation is a relatively new technique in the specialty sector and allows producers to distinguish their coffees with a unique signature.
How does Tropical Lulo differ from Apricot OD and Azahar?
All 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.
Which preparation method is best?
Filter 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.
