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COLOMBIA SANTA MONICA LULO

orange – citrus fruits – caramelized apple – chocolate

Out of stock

110,00 

In Europe we are not very familiar with Lulo fruits which makes this coffee a little more exotic and exciting! Lulo is called “little orange” and has notes decribed as combination of pinneaple and citrus fruit.

Category:

Additional information

Weight N/A
Dimensions N/A
Processing method

Honey 72h Fruit Fermentation

Brewing method

Pour over

Product description

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Colombia

Quindio

Jairo Arcila - Santa Monica

Pink bourbon

Honey 72h Fruit Fermentation - Lulo

1450-1500 m. above sea level

2023

Pour over

The origin of this coffee

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Producer

Jairo Arcila is a 63-year-old coffee producer belonging to the third generation of farmers in Quindio, Colombia. He is married to Luz Helena Salazar. Their sons Carlos and Felipe Arcila, also produce coffee and are co-founders of Cofinet.
Jairo started growing coffee 35 years ago when his father became ill and could no longer work. In 1987, Jairo bought his first coffee farm, Finca La Esmeralda. Here he planted his first Caturra trees. Over time, through wise management, he bought five more farms: Villarazo, then Mazatlan, Santa Monica, Maracay and Buenos Aires. Our coffee comes from Santa Monica, Jairo’s largest farm at 50 hectares. The volcanic soils and balanced temperatures, the right altitude and rainfall, allow the production of high quality coffee.

Variety

It is widely believed that Pink Bourbon is a natural hybrid of the Red and Yellow Bourbon varieties. However, recent research, although scientifically unconfirmed, suggests a different heritage.
Café Imports, in collaboration with RD2 Vision, has conducted genetic research indicating that Pink Bourbon may have its roots in the Ethiopian Landrace variety. The most captivating aspect of Pink Bourbon is its flavour profile. It offers a delightful combination of acidity, citrus fruit flavours, delicate white flowers and honeyed sweetness.

Processing

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Process

Meet the ‘co-fermented’ coffees. This is acutally at once the most trendy and controversial processing method in the speciality world. In this case, pulped natural anaerobic co-fermented. First, the fruit is harvested under strict maturity parameters.
Then they are rinsed so that the underdeveloped fruit floats to the top and is separated out. First, the fruit is fermented in the flesh (without the skin) in a closed barrel for 72 hours. At this stage of fermentation, ripe lulo fruit and wine yeast are added. Once fermentation is complete, the beans are washed. They are dried on so-called ‘African beds’ (elevated structures) and more lulo fruit is placed among the drying coffee.

How does Aga brew this coffee?

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Brewing method for this coffe
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Ikona Metody parzenia Pour Over
Pour over

This is a method for those who like to celebrate the brewing process of coffee. You use a special kettle with a long spout and a paper filter. First, you pour a little water over the coffee so that it let off the gas – this is called blooming. Then, slowly pouring in the rest of the water, you let the coffee drip straight into the cup. It’s kind of a drip method for coffee. It gives you complete control over the flavour – from light and floral to strong and pronounced.

Przepis:

Metoda parzenia:

Flat bed brewer - np. April dripper, lub origami z filtrem od kality.

Doza kawy:

16g

Stopień zmielenia:

Nieco drobniej niz kryształki cukru (23 klików na comandante).

Woda:

250g

Temperatura wody:

92°C

Przygotowanie:

  1. Przygotuj – naczynie do którego zaparzysz kawę (polecamy serwer lub dzbanek), wagę, papierowy filtr, dripper.

  2. Zmiel 16g kawy.

  3. Włóż papierowy filtr do drippera, przelej przez niego 100ml wody, żeby ładnie sie rozłożył.

  4. Wsyp kawę do drippera i delikatnie wyrównaj.

  5. Zalewaj kawę 5 razy po 50g wody, każdą kolejna porcję wlewaj po upływie 30 sekund. Przy pierwszym zalaniu włącz stoper.

    czas na stoperze

    porcja wody do wlania

    wody wlanej w sumie

    0:00

    50

    50

    0:30

    50

    100

    1:00

    50

    150

    1:30

    50

    200

    2:00

    50

    250

  6. Woda przeleci przez kawę – zdejmij dripper – i delektuj się kawą.

Customers opinion

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Delivery and returns

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Delivery

All orders are shipped within two business days or less. All additional information regarding orders is sent by e-mail.

Delivery type

Poland

inPost Paczkomat

inPost Courier

Foreign

DHL Express or DHL

Price

.

17 pln

21 pln

.

Shipping costs are calculated individually depending on the weight and country of shipment.

Returns

You have 14 days from ordering to return undamaged goods. Return costs are borne by the buyer.

Return address

Sheep and Raven Shoowroom
ul. Siedmiogrodzka 3/u8
01-204 Warszawa, Poland

Additional information
  • I do not accept returns from companies.
  • I do not accept returns sent on delivery.
  • Do you get it for free? – if you return the goods, also send them back to us.

Please submit complaints to the following e-mail address: sklep@sheepandraven.pl
Please include in your message:

  • name, surname, address, e-mail address of the Buyer,
  • the date of conclusion of the Agreement constituting the basis for the complaint,
  • subject of the complaint, indicating the Buyer’s request,
  • any circumstances justifying the complaint.

Return and withdrawal forms can be found on the F.A.Q page.

Other coffees in this type

I created a free course about alternative brewing methods. With the help of it you will transform your precious beans into something delicious.