Colombia Monteblanco 250 g

Profile

Acidity ⬤⬤⬤ Sweetness ⬤⬤⬤ Bitterness ⬤○○

Altitude

1730 m.a.s.l.

Origin

Colombia

Process

Washed Passion Fruit

Region

Huila

Variety

Caturra Purple

Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, surrounded be the natural national park Cueva de los Guácharos. Monteblanco is located within an average temperature between 16 and 22 degrees, with a luminosity of 1700 hours per year that allows the light to be used for the crops. Soils are mainly of volcanic origin, rich in nitrogen. The farm is often hidden by the white clouds descending from the peaks, which is why it got its name. Monteblanco is a family farm run by Rodrigo Sánchez Valencia, continuing the tradition started by his grandfather. On an area of 14 hectares, he cultivates varieties such as Geisha, Pink Bourbon, Pacamara, Caturra Purple and Caturra Red. A part of the farm is also set aside for coffee drying and a washing processing station. In addition, there is a cooler that guarantees a stable temperature of 10 to 14 degrees ℃ for the realization of cold fermentation. In addition to Monteblanco, Rodrigo has 2 more farms: La Loma and El Progreso and to manage them the company Aromas del Sur was created. In 2017, he and his team built a cupping lab on La Loma to handle sample roasting, crop evaluation, and sourcing at origin. In 2017 and 2018, Monteblanco coffee took first and second place, respectively, in the Yara Champion Program, and in 2019 it won Roasters United. WASHED PASSION FRUIT PROCESSING For this process Caturra Purple was chosen because of its versatility in the preparation of any process. Thanks to its great sweetness it allows the microorganisms to have an optimal area to work, where some of them are extracted as lactobacillus, saccharomyses and cerevisiae. Then they begin to be cultivated separately with further addition of passion fruit and a local fruit - cholupa, (also known as stone granadilla). This mixture is fermented for 8 days. After that, 80 liters of the obtained materials are added to the depulped coffee placed inside the 200 liter plastic baskets that are totally sealed. Here the fermentation lasts for another 150 hours. The next step is cleaning from the remains of mucilage, followed by drying for 18-20 days. Beans are stored in the bags for one or two months. Before sending for export, they are cleaned using a huller machine.