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Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968

Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 1Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 2Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 3Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 4Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 5Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 6Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 7Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968
Product image 8Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968

Regular price $305.00

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THIS ITEM WILL BE AVAILABLE TO SHIP THE WEEK OF FEBRUARY 12

 

Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top of the farm and slopes of coffee planted below.

In 2002 Rodrigo participated in a local program teaching local children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to make the connections between the farming techniques they applied and coffee’s resulting attributes in the cup.

At this time, Rodrigo also began to learn about cupping competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, where he discovered various varieties his grandfather had planted in the 1980’s. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color.

Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have reached the goal of achieving consistent quality. Finca Monteblanco produces microlots with each harvest that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management at each stage of production and processing, all coffees from Monteblanco showcase their full potential.

Harvesting and processing on Monteblanco have had to evolve with the times, adapting to a changing climate that yields harvest times dispersed through ten months of the year rather than in a concentrated peak. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur drymill in Pitalito.

This Passion Fruit Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with passion fruit, cholupa fruit, and a sweetener like panela or molasses. The cholupa and passion fruit contribute flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

Read more about Rodrigo's take on cofermentation in coffee processing in our blog Producer Insights: Infused and Cofermented Coffees

 


Want to try this coffee before you buy it? Order a Green or Roasted sample here.

Colombia Monteblanco Purple Caturra Passion Fruit Coferment Washed | 25 lb | A-4968

Region

Huila

The Colombian Department of Huila is located in the southern portion of the country where the Central and Eastern ranges of the Andes mountains converge. Huila’s capital city of Neiva is dry, flat, and desert-like, markedly different from the coffee regions further south.

Centered around the city of Pitalito, Huila’s coffee farms are predominantly smallholder owned and over the past ten years have made concerted efforts to produce specialty coffee that reveals the full character of the region’s terroir. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to increasing recognition of the region.

Huila’s departmental coffee committee, the local connection to the national Colombian Coffee Growers Federation, has invested notable resources into training producers in everything from fertilization to roasting. This, combined with producer enthusiasm, has created a regional culture of quality-focused production.

Huila holds important historic significance dating back to pre-Columbian cultures. The archeological site at San Agustin includes a large number of stone carvings, figures, and artifacts that offer a rare glimpse into the land’s past prior to colonialism.

Origin

  • CountryColombia
  • RegionHuila
  • ProducerRodrigo Sanchez
  • FarmFinca Monteblanco

Coffee specifications

  • VarietyPurple Caturra
  • ProcessPasasionfruit Coferment Washed
  • Elevation1730 meters
  • HarvestJune–July; October–November
  • Coffee CategoryReserve Lot
  • Packaging25 lb box with GrainPro liner
  • CertificationsN/A
  • Tasting NotesMilk Chocolate, Passion Fruit, Toffee, Citrus
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