Colombia Finca Monte Blanco Purple Caturra Washed Co-Ferment (35kg)
| Bag Weight | 35 KG BAG |
|---|---|
| Harvest Season | 2025/26 |
| Status | Spot |
| Lot Number | P8003106-7 |
About This Coffee
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.
History of Coffee in Colombia
As with many coffee origins, it is believed that coffee was first brought to Colombia by priests, arriving, perhaps, within a decade or two after coffee first came to the Americas via the Caribbean in the first half of the 17th century. It was likely a garden crop grown for local consumption and barter for decades. Unlike other coffee regions, we have the story of a priest named Francisco Romero, who could be called the father of commercial coffee cultivation in Colombia. The folkloric tale goes that in the early 1800’s, Father Francisco, hearing confessions in the north eastern town of Salazar de la Palmas, assigned planting coffee to his parishioners as penance for their sins. The Archbishop of Colombia heard about this and ordered all priests to adopt the practice. Commercial production of coffee expanded quickly, moving into regions where the growing conditions were ideal.
- Subregion Palestina, Huila
- Farm Name Finca Monte Blanco
- Producer Type Single Estate
- Processing Washed
- Processing Description 190 hour fermentation with tropical fruits and yeast cultures (more below)
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Bourbon, Caturra
- Min Growing Altitude 1750m
- Screen Size 15 Up
- On Sale No
- Top Lot Yes
- Price Per Kg £25.00
- Status Spot
- Coffee Grade COL CA WA EXCO EP10 8DEF
- CTRM Contract Number P8003106-7
- Origin Colombia
- Warehouse Vollers Group Uk