COLUMBIA Finca Monteblanco Pineapple Co-fermented Cattura Purpura

Description

Processing: Pineapple Co-Fermented Anaerobic (180 hours); Score: 88 points

Flavor profile: A luscious tropical experience, featuring ripe pineapple, creamy coconut, and rich dark chocolate, with a deep cacao finish.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

At KESTAR COFFEE, coffee is roasted only on order, ensuring maximum freshness. It is available as whole beans (standard) or ground, packed in special degassing valve packaging.

If you prefer ground coffee, before finalizing your order, mention in the "ORDER COMMENTS" section how you’d like it: for espresso, filter, Turkish coffee, etc.

Processing: Pineapple Co-Fermented Anaerobic (180 hours); Score: 88 points

Flavor profile: A luscious tropical experience, featuring ripe pineapple, creamy coconut, and rich dark chocolate, with a deep cacao finish.

Finca Monteblanco – A Legacy of Craftsmanship and Innovation

Nestled along the winding mountain roads of Vereda La Tocora in San Adolfo, above Pitalito, Finca Monteblanco is a family-run farm overseen by Rodrigo Sanchez Valencia, carrying forward the cherished tradition of coffee cultivation passed down from his grandfather.

Spanning 14 hectares, the farm sits atop a hill, with its wet mill and drying facilities strategically positioned at the summit, offering a breathtaking view of the sloping coffee fields below.

Rodrigo takes immense pride in the distinct coffee of Finca Monteblanco, driven by meticulous techniques and processing methods. His dedication includes rigorous monitoring, precise planning, and tailored agricultural and processing practices for each individual lot.

The discovery and cultivation of rare varieties such as Purple Caturra highlight Rodrigo's commitment to innovation and quality enhancement, ensuring that Finca Monteblanco remains at the forefront of specialty coffee production.

In 2002, Rodrigo participated in a local program designed to educate children from coffee-growing families in the art of coffee tasting. Before this experience, neither Rodrigo nor his family had ever considered coffee in terms of its cup profile.

Through mastering the ability to distinguish flavor attributes, Rodrigo, alongside his father and grandfather, began linking their agricultural practices to the distinct sensory characteristics found in each cup. This transformation shaped their approach, deepening their understanding of how cultivation impacts coffee quality, and igniting their pursuit of excellence in specialty coffee.

Numerous advanced techniques and meticulous processes have significantly elevated the quality of coffee at Finca Monteblanco.

One of the key factors is Rodrigo's careful approach to harvesting and processing, which has adapted over time to shifting climatic conditions. Through close monitoring and flexible harvesting periods, Rodrigo and his team ensure optimal ripeness and quality of coffee cherries year-round.

Additionally, the use of cutting-edge processing facilities, such as the ‘Aromas del Sur’ dry mill in Pitalito, further enhances consistency and excellence in the final product.

Pineapple Co-Fermentation Process

This pineapple co-fermentation method begins with the creation of a fermentation culture. First, a mother culture is developed, containing microorganisms like lactobacillus and saccharomyces cerevisiae.

From this, 80 liters of the culture are separated and enriched with pineapple fruit and a sweetener such as panela or molasses. The pineapple enhances the aroma, while the sweetener energizes fermentation, adjusting the sugar content to match the Brix levels of the coffee to be processed.

This initial fermentation, combining the mother culture and fruit, lasts 190 hours to achieve ideal Brix and pH values for coffee processing.

Before being added to the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they arrive at the Monteblanco mill. The cherries are then floated to remove impurities, pulped, and placed into a sealed 200-liter tank.

Next, 80 liters of pre-fermented pineapple culture are introduced into the tank, where the coffee undergoes 150 hours of fermentation. Throughout the process, the team monitors Brix and pH levels, ensuring that the environment remains above 6° Brix and does not drop below a pH of 4.

Once fermentation is complete, the coffee moves to the drying area, where it is dried for 2-3 days in direct sunlight before continuing for 15-18 days under shaded canopies until it reaches 10-11% moisture content.

Finca Monteblanco – A Commitment to Consistency and Excellence

Rodrigo takes great pride in the achievements of his team, including his wife, Claudia Samboni, farm manager Don Gerardo, and the dedicated workers who oversee every aspect of cultivation and processing. Together, they have successfully maintained a consistent level of quality, ensuring that Monteblanco’s coffee meets the highest standards.

With each harvest, Finca Monteblanco produces exceptional microlots, often selected for global coffee competitions. At the same time, the farm consistently delivers delicious, high-quality coffee that appears year-round in café menus and retail shelves.

By applying rigorous monitoring, planning, and meticulous management at every stage of production and processing, Monteblanco’s coffee fully realizes its potential, standing as a benchmark of excellence in specialty coffee.