Colombia Finca Monte Blanco Purple Caturra Washed Co-Ferment

The Process

Purple Caturra was chosen for its versatility and high Brix concentration, 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 is 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. 

The Region

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.