Coconut Limeade Monteblanco Purple Caturra Co-fermented Natural Blend
- Regular price
- $15.99
- Sale price
- $15.99
Coconut Limeade:
Monteblanco Purple Caturra Coconut Limeade Co-fermented Natural Blend
Light Roast.
Cup Profile:
Coconut, Pink Lemonade, Lime
A vibrant and wildly expressive cup. Expect coconut up front, lifted by bright citrus lemonade and rounded with sweet chocolate and cocoa undertones. The cup carries a confectionary sweetness throughout with a very long linger.
The texture is full and coating, with wave after wave of flavor. While the profile leans exotic and adventurous, it softens as it cools — becoming smoother, buttery, and delightfully balanced. This is blended with our Sulawesi Yolan Tirta Microlot to help tone down the exoticness of this coffee. The Sulawesi compliments it very well adding more texture to the cup.
About Rodrigo Sanchez:
Monteblanco is a 14-hectare family-run farm located in the San Adolfo region of Huila, Colombia, managed by Rodrigo Sánchez Valencia alongside his wife Claudia Samboni, his daughter Nathalia and farm manager Don Gerardo. The farm is situated beside the Cueva de los Guácharos National Natural Park and the Suaza River Valley, benefiting from the area's rich biodiversity and favorable environmental conditions for coffee cultivation. Monteblanco is known for its commitment to producing high-quality coffees, including varieties such as Geisha, Pink Bourbon, Pacamara, and Purple Caturra. Monteblanco is one of six farms owned by Rodrigo which he united under one company Aromas Del Sur in 2017, including their own dry mill in Pitalito.
Process:
Coconut Limeade - For this process, Caturra Purpura was selected for its versatility and high Brix concentration, which provides an optimal environment for microorganisms like Lactobacillus and Saccharomyces cerevisiae. These microorganisms are cultivated separately and then incorporated into the coffee. After preparing a mother culture with fruit, citrus juices, and dehydrated coconut, the culture ferments for 190 hours to reach the ideal Brix and pH levels. The coffee cherries are then fermented for an additional 180 hours with the prepared solution, ensuring the Brix stays above 6 and the pH above 4. This process enhances the fruit notes without overpowering the coffee’s natural flavor, creating a distinctive product named after the fruit.
Comments from Rodrigo Sanchez:
"It was inspired and developed thanks to Doña Claudia, for a very personal taste in this type of cocktail, it was launched in conjunction with one we had in that type, the Menta, we decided to experiment with fruit blends, inspired by the cocktail. This process is a mixture of coconut, citrus juices, etc. makes it a very provocative and striking coffee... And that transports you to a tropical drink next to the beach."
Resting Recommendation: ~ 1-2 weeks for pour-over · ~ 2-3 weeks for espresso
Roast Level: Light · ~11.9% weight loss · Whole Bean color 81 Ground color 139 (Lebrew) We drop this around 30 seconds after first crack.
Brew tips: This is an easy one to extract. We tend to grind more course and use a lower water temp for pour over. The same applies to espresso. Espresso we are liking faster shots with less water contact time. 3-1 in 25 sec or under.