Colombia Finca Monte Blanco Co Ferment

We have been really lucky to secure this exceptional co ferment microlot from the Finca Monte Blanco Farm managed by the Sánchez family. We were wowed by the flavour of this coffee when we cupped it and knew that we had to get our hands on some! The farm benefits from excellent growing conditions and they have won numerous awards for their incredible coffees. Special Purple Caturra were chosen for this microlot which has undergone an 150 hour anaerobic fermentation with tropical fruits, lactobacteria and specialised yeast. 

Tasting Notes: Tropical candy, cola, orange blossom
Country: Colombia
Region: Palestina Huila
Altitude: 1750m
Varietal: Bourbon, Purple Caturra
Process: 190 Hour Fermentation with Tropical Fruits & Yeast Cultures
Roast: Light

The Story:

Finca Monteblanco farm is located at 1730 m.a.s.l. in the Samaria district of Palestina. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm, supporting diverse coffee varieties and producing unique sensory profiles.
Palestina is located in the southern part of Huila, one of the four departments that make up Colombia’s new coffee-producing axis. The mountains of Palestina offer a unique microclimate that supports the growth and development of many varietals. As a result, varieties such as Pink Bourbon, Java, Chiroso, Gesha, Caturra, Colombia, Castillo, can also be found, contributing to a diverse and expanding coffee landscape.
Local coffee growers are known for their deep knowledge and expertise in cultivating and caring for each coffee plant all the way to harvest, ensuring beans of consistently high quality.

The Process:

Purple Caturra was chosen for its versatility and high Brix concentration (the concentration of dissolved sucrose), which fosters optimal conditions for microorganisms like Lactobacillus and Saccharomyces cerevisiae. After cultivating these microorganisms separately,  tropical fruit such as pineapple, passion fruit, orange, and mango were added to enhance the coffee’s flavor. An 80-liter solution is prepared in a 200-liter container, achieving the same Brix levels as the coffee. This mother culture undergoes 190 hours of fermentation to reach the appropriate pH and Brix. Once harvested, Brix levels are measured, impurities are removed, and the coffee is pulped and placed in sealed 200-liter cans with the fruit solution. The de-pulped coffee then ferments for an additional 150 hours, ensuring Brix stays above 6 and pH above 4. This process highlights the fruit notes without overpowering the coffee's natural flavor, maintaining coffee as the main foundation of the preparation.
After thorough washing, the coffee is dried on parabolic beds for 10-15 days.