Nectar Citrullus, Washed Co-Fermented | Finca Monteblanco

This Citrullus Nectar Co-Fermented Washed lot starts with a custom fermentation culture. Using microorganisms from Rodrigo Sánchez’s Purple Caturra cherries (lactobacillus, saccharomyces cerevisiae), a mother culture is built.

80 liters are pulled aside and fed with sugar, molasses, and concentrated melon + watermelon juice. The fruit adds flavor, the sugar fuels fermentation and balances the culture’s Brix with the coffee to come. This stage runs for 190 hours until the culture reaches target Brix and pH.

At the Monteblanco mill, cherries are measured for sugar, floated, pulped, and placed into 200L sealed tanks. The prepared fruit culture is added, and fermentation runs for 150 hours. Throughout, the team monitors carefully: Brix never below 6, pH never below 4.

After fermentation, coffee dries for 2–3 days in sun, then 15–18 days under shade until humidity stabilizes at 10–11%.

THE CUP

Expect layered tropical character from the melon + watermelon infusion — vibrant fruit sweetness, structured acidity, and clean washed clarity.

Tasting Notes: Watermelon, Peach, Citrus

Producer - Rodrigo Sanchez Valencia

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.