Colombia Jairo Arcila Castillo Lulo
March 14 2023
·
March 14 2023
·
vol.29
Colombia Jairo Arcila Castillo Lulo
[ 1 ] Coffee
Country: ColombiaFarmer: Jairo Arcila
Farm: Santa Monica
Variety: Castillo
Process: Honey
Fermentation: Lulo / Wine Yeast
Region: Armenia, Quindio
[ 2 ] Notes
Roast degree: LightFlavor notes: Lulo - Kiwi - Honey
Acidity ●●●●○
Body ●●●●●
Sweetness ●●●●●
Balance ●●●●○
[ 3 ] Story
Lulo
This is the latest fruit maceration coffee from the Cofinet team.
Colombian local fruit Lulo and wine yeast were used to enhance the fermentation process and flavour during the 72 hours dry anaerobic fermentation stage.
Lulo or naranjilla, which means “little orange” in spanish, is a member of the nightshade family and is related to eggplants, tamarillos and tomatoes.
The flavour of the lulo fruit is sweet and acidic with notes of citrus, pineapple and kiwi. We are very excited to share the latest exotic creation from Jairo and Filippe Arcila
[ 4 ] Brewing
Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press
Coffee to Water Ratio
55-60g of coffee: 1L of water
-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Inverted method. Steep 2min and quick stir and push
-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 93C / Steep 2min and drain
-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently
-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.
Trouble Shooting
If the coffee tastes:
- Too weak and dry finish ➞ Grind Finer
- Too strong and sour ➞ Grind coarser
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