COLUMBIA Finca Monteblanco Limonada de Coco Caturra Purpura
Description
Processing: Coconut lemonade Co-Fermented Anaerobic 180h Score: 91.25 points
A tropical taste with coconut lemonade, pineapple, vanilla, brown sugar, and whipped cream, featuring a juicy and long-lasting aftertaste.
Roasting Profile: Suitable for Espresso; Filter
Grinding: Whole Beans (Standard Delivery)
Degassing Period: Espresso 10-14 days; Filter 7 days
To ensure you receive freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only to order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.
If you want to receive ground coffee, before completing your order, mention your preference in the "ORDER COMMENTS" section—whether for espresso, filter, Turkish coffee, etc.
Processing: Coconut lemonade Co-Fermented Anaerobic 180h Score: 91.25 points
A tropical taste with coconut lemonade, pineapple, vanilla, brown sugar, and whipped cream, featuring a juicy and long-lasting aftertaste.
Monteblanco Farm, located along the winding mountain roads of Vereda La Tocora in the municipality of San Adolfo, above Pitalito, is a family-run estate managed by Rodrigo Sanchez Valencia. The cherished tradition of coffee cultivation was passed down from his grandfather. The 14-hectare property sits atop a hill, with the wet mill and drying facilities positioned at the summit, overlooking the sloping coffee fields below.
Rodrigo Sanchez Valencia takes great pride in Finca Monteblanco’s unique coffee, which results from meticulous techniques and processes. These include rigorous monitoring, careful planning, specialized agriculture, and precise processing, all tailored to each specific lot. The discovery and cultivation of varieties like Purple Caturra showcase Rodrigo's commitment to innovation and quality enhancement.
In 2002, Rodrigo participated in a local program aimed at educating children from coffee-producing families in the art of coffee tasting. Before this, neither Rodrigo nor his family had ever considered coffee in terms of its cup profile. By mastering the ability to discern coffee profiles, Rodrigo—along with his father and grandfather—began associating their farming practices with the distinct attributes exhibited in the cup.
Numerous techniques and processes have significantly elevated coffee quality at Finca Monteblanco. One essential factor is the meticulous approach to harvesting and processing, which has evolved over time in response to changing climatic conditions. Through careful monitoring and adaptation to harvest periods spread throughout the year, Rodrigo and his team ensure optimal ripeness and quality of the coffee cherries. Furthermore, the use of state-of-the-art processing facilities, such as the Aromas del Sur dry mill in Pitalito, further enhances the consistency and excellence of the final product.
Coconut Lemonade Co-Fermentation Process
Before processing the cherries, Rodrigo combines a mix of lactobacilli, zacharomyces bacteria, and cerevisiae yeast—totaling 10 different yeasts—to promote fermentation. He also adds cholupa, a sour fruit often used to make a type of lemonade, along with dried coconut to enhance the flavor profile.
Finally, a sugar-rich mixture is introduced to nourish fermentation, including molasses, panela, or granulated sugar. The blend is sealed and fermented for 8 days. After this initial period, the cherries are added to the fruit, mixed thoroughly, and left to ferment for an additional 180 hours (7.5 days).