Lulo Co-Ferment

Popayan Reserve is located in the region of Cauca at 1700 MASL. The region's topography is perfect to grow exceptional coffee. Sheltered by the Andes mountain range, which helps generate homogeneous climatic and altitudinal characteristics. The result is a balanced profile with floral and caramel notes. The Colombian component contributes sweetness to our blend with rich chocolate and caramel flavours.

At Santa Monica, quality begins with meticulous harvesting. Jairo Arcila and his team selectively pick only fully ripe cherries at peak maturity. Only perfectly ripe cherries are harvested and transported to La Pradera, where they undergo rigorous hand-sorting and flotation before processing. A carefully controlled 30-hour underwater fermentation enhances complexity while preserving clarity, allowing sugars and organic acids to develop a vibrant, structured profile. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage, lulo and wine yeast were added. The cherries were then pulped and placed to dry on raised beds until the ideal moisture content was achieved.