Finca Monteblanco, Passionfruit Co-Ferment Washed - Purple Caturra

Finca Monteblanco is a family-run farm situated high in the mountains of Vereda La Tocora, San Adolfo, above Pitalito. Managed by Rodrigo Sánchez Valencia, the farm continues a legacy of coffee cultivation begun by his grandfather. Its 18 hectares sit atop a hill, with the wet mill and drying beds positioned at the summit and coffee planted along the slopes below.

Process:

This Passion Fruit Co-fermented Washed process begins with a cultured fermentation base, developed using microorganisms such as lactobacillus and saccharomyces cerevisiae. The culture is infused with passion fruit, cholupa, and a natural sweetener like panela, then fermented for 190 hours to align sugar and pH levels with the incoming coffee.

Ripe cherries are floated, pulped, and placed into sealed tanks with 80 litres of the prepared culture. Fermentation continues for 150 hours under strict pH and Brix monitoring. The coffee is then dried for 2–3 days in sunlight, followed by 15–18 days under shade, until reaching 10–11% humidity.

Tasting Notes: Passionfruit, Milk Chocolate, Orange Jelly

Producer - Rodrigo Sanchez

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.