Name: Finca Monteblanco • Co-Fermented Natural
Brand: Colombia
SKU: Green-COL-FMCFN-1lb
Price: 20.24 USD
Availability: InStock

Recommended Roast Level

City (Light)

Tasting Notes

coconut water - This coffee is wild! A co-ferment coffee implements specific ingredients into the fermentation tank. Because coconut was one of two of these ingredients, those particles obviously have made their way into these beans. A blend of savory sweet and smooth come together in a funky but interesting profile.

heavy cream - Often times we use heavy cream to simply describe the mouthfeel of a coffee, and although this coffee is indeed very smooth, heavy cream actually stands out as a buttery, silky, milky flavor note.

white tea - This coffee is quite aromatic. The burst of tea-like smells have that smooth, light, and sweet notes that a traditional white tea has.

Finca Monteblanco Coffee Production

Finca Monteblanco is a family-owned coffee farm managed by Rodrigo Sanchez Valencia, located in Vereda La Tocora in the municipality of San Adolfo, above Pitalito. The farm follows the traditional coffee cultivation methods of Rodrigo's grandfather. The 18-hectare farm is situated on a hilltop with the wet mill and drying facilities at the top and coffee planted on the slopes below.

Rodrigo became interested in cupping competitions that evaluate the best coffee lots from different farms in a particular region. He noticed that some farms would win one year and then never again, which made him curious about how to consistently produce quality coffee. This led him to investigate the trees planted on Monteblanco, where he discovered various coffee varieties that his grandfather had planted in the 1980s. One of these varieties is Purple Caturra, which is a type of Caturra with cherries that ripen to a deep purple color.

Rodrigo, along with his wife Claudia Samboni, farm manager Don Gerardo, and the team working in the fields and at the mill, have achieved the goal of consistent quality at Finca Monteblanco. The farm produces microlots with each harvest that serve as competition coffees worldwide. Furthermore, the farm 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.

The Co-Fermented Natural Process:

The process of creating Coconut Lemonade Co-fermented Natural involves the creation of a fermentation culture. First, a mother culture is created which contains microorganisms such as lactobacillus and saccharomyces cerevisiae that are derived from Rodrigo's Purple Caturra coffee cherries. 80 liters of this culture is separated and then fed with sugar, molasses, citrus fruits, and coconut. The fruit mixture adds 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 the mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

At Monteblanco mill, coffee cherries are first checked for their sugar content before undergoing the fruit-fermented culture. The cherries are then cleaned by floating to remove any impurities. After that, they are placed in a 200-liter sealed tank with 80 liters of the previously fermented fruit culture. The coffee is kept in the tank for 150 hours while the team monitors the environment to ensure that the temperature never falls below 6 degrees Brix or the pH below 4. Once the fermentation process is complete, the coffee is moved to the drying area and dried for 2-3 days in direct sunlight followed by 15-18 days under shaded canopies until it reaches a humidity level of 10-11%.

Highlights

Roast Level:	City (Light)
Processing:	Coconut Lemonade Co-fermented Natural
Region:	South America
Flavor Notes:	Coconut Water, Heavy Cream, White Tea
Body:	Complex, Creamy, Juicy
Classification:	Black Label
Recommended Brew Methods:	Pour Over, Chemex, Drip
Country Region:	Huila
Certification:	Direct Trade
Farm:	Finca Monteblanco
Producer:	Rodrigo Sanchez Valencia
Varietal:	Purple Caturra
Altitude:	1730m