W I N E   Y E A S T  A N D   L U L O

C O L O M B I A

Process - ANAEROBIC FRUIT PREP

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness.

Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks then the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, Lulos and wine yeast are added to the fermentation tanks. The lulos sugars add sweetness and tropical flavors to the coffee, while the wine yeast enhances the fermentation process, producing aromatic compounds that add complexity and depth. This combination creates a vibrant and layered flavor profile, with notes of ripe lulo, pineapple, and wine-like undertones. Lulo is famously tart and juicy, with flavors resembling a mix of lime and pineapple.

Wine yeast plays a unique role in the fermentation process, enhancing the coffee’s complexity and introducing distinctive characteristics. Wine yeast is highly efficient at converting sugars into alcohol and other compounds during fermentation. In coffee, this process helps break down the mucilage more effectively, releasing organic acids and other compounds that contribute to the coffee’s bright, crisp flavor. Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body.

Drying continues until the cherries reach an ideal moisture content of 9.5% –11%.

Cupping notes: ripe lulos, pineapple, lime, caramel.