Purple Caturra, Passionfruit Co-Ferment - Finca Monteblanco

Colombia — Rodrigo Sánchez Finca Monteblanco Purple Caturra (Washed Co-Fermentation with Passionfruit)

Tastes Like — 🥭 Passionfruit • 🍫 Milk Chocolate • 🍊 Orange Jelly

DETAILS

• Producer: Rodrigo Sánchez
• Farm: Finca Monteblanco
• Region: Huila, Colombia
• Varietal: Purple Caturra
• Process: Washed Co-Fermentation with Passion Fruits
• Altitude: 1730 MASL
• Size: 8oz (227g)

INTRO

From Finca Monteblanco in Huila, this Purple Caturra showcases Rodrigo Sánchez's innovative approach to co-fermentation processing. By introducing passionfruit during fermentation, this washed process creates a distinctive flavour profile that bridges fruit-forward characteristics with chocolatey depth.

THE PRODUCER

Rodrigo Sánchez operates Finca Monteblanco at 1730 metres above sea level in Huila, one of Colombia's premier coffee-growing regions. His commitment to experimental processing techniques, particularly co-fermentation methods, has established Monteblanco as a farm dedicated to innovation whilst maintaining the high standards expected from Huila's specialty coffee.

The cultivation of Purple Caturra, a mutation of the traditional Caturra variety, combined with innovative processing creates unique opportunities for developing distinctive cup profiles that stand out in Colombia's competitive specialty market.

THE PROCESS

The Washed Co-Fermentation with Passionfruit process at Finca Monteblanco involves:

• 🍒 Cherry Selection — Careful picking at peak ripeness
• 🔧 De-Pulping — Mechanical removal of skin
• 🥭 Passionfruit Co-Fermentation — Fermentation with passion fruits
• 💧 Controlled Fermentation — Washed process with fruit influence
• 🚿 Washing — Thorough washing post-fermentation
• ☀️ Drying — Careful drying to preserve developed characteristics

This innovative co-fermentation approach introduces passionfruit during the fermentation stage, creating a distinctive interplay between fruit and chocolate notes.

THE CUP

Passionfruit, milk chocolate, and orange jelly. From Finca Monteblanco in Huila, Rodrigo Sánchez's innovative washed co-fermentation process with passionfruit creates a distinctive Purple Caturra that bridges vibrant tropical fruit characteristics with rich chocolate depth and citrus sweetness.

Flavour Notes

• 🥭 Passionfruit
• 🍫 Milk Chocolate
• 🍊 Orange Jelly

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.