Lulo Bingo

Edwin Noreña is at it again.

Caturra, co-fermented with lulo - a South American tropical fruit.

Here's a little more info on the processing method, directly from DAK:

"The cherries are soaked in water for 2 hours. Initial carbonic maceration for 72 hours is done to collect the mossto. The mossto juice is a cultivation starter with a inoculated yeast, a solution of glucose and amino acids. This juice is infused into the coffee after pulping, leaving 60 % of the mucilage with a mix of Lulo pulp and dehydrated Lulo in a second fermentation submerged at 30 % for 72 hours. The coffee is sun dried on African beds for 15 days with a humidity around 10.5%. The parchment is stabilised for 8 days with the dry pulp then the coffee is finally stored in grain pro bags. After final stabilisation of 8 to 10 days, the coffees are cupped and the lots are organised."

The result in the cup is wild: bright orange, vanilla ice cream and tropical fruits.