Watermelon Co-fermented Purple Caturra

Colombia — Rodrigo Sanchez Valencia Finca Monteblanco Purple Caturra (Watermelon Co-Ferment)

Tastes Like — 🍉 Watermelon Candy

DETAILS

• Producer: Rodrigo Sanchez Valencia
• Farm: Finca Monteblanco
• Region: San Adolfo, Huila, Colombia
• Varietal: Purple Caturra
• Process: Watermelon Co-Fermentation
• Altitude: 1,200–1,900 MASL
• Harvest: 2024/2025
• Roast: Omniroast (Filter & Espresso)
• Size: 150g

INTRO

From Rodrigo Sanchez Valencia at Finca Monteblanco — one of the world's most celebrated pioneers of co-fermentation, here applying his mother culture technique to the rare Purple Caturra variety. Co-fermented using a tropical fruit nectar built from watermelon and melon, the result is vivid, sweet, and joyfully expressive. In the cup: watermelon candy, melon juice, and red raspberry with a juicy acidity and medium body.

THE PRODUCER

Finca Monteblanco is an 18-hectare family farm perched on a hilltop in Vereda La Tocora, high in the mountains of San Adolfo above Pitalito in Huila — a legacy that began with Rodrigo's grandfather and has been shaped over generations into one of Colombia's most technically ambitious specialty operations. Since 2002, Rodrigo has dedicated himself to linking farming practices directly to cup quality, building a reputation for both standout microlots and reliable, high-quality harvests that appear on café menus worldwide.

Purple Caturra is a rare mutation of the classic Caturra variety, distinguished by its deep purple cherries at ripeness. Originating in Colombia, it is celebrated for its bright, fruity flavours and complex acidity — a clean, sweet-finished variety that thrives at altitude under meticulous farming conditions, and one that responds exceptionally well to experimental co-fermentation processing.

THE PROCESS

The Watermelon Co-Fermentation process at Finca Monteblanco involves:

🍒 Hand-picking — Purple Caturra cherries selectively harvested at peak ripeness 🍉 Mother culture preparation — A fermentation starter built from tropical fruit nectar — particularly watermelon and melon — rich in natural sugars and beneficial microorganisms including lactobacillus and saccharomyces cerevisiae 🔒 Co-fermentation — Coffee cherries fermented together with the mother culture in a stable, flavour-directed environment where the fruit compounds and microorganisms interact directly with the beans ☀️ Drying — Dried to optimal moisture content after fermentation

The mother culture co-fermentation is the defining step — inspired by techniques from winemaking and fermentation science, Rodrigo introduces specific fruit nectars and microorganisms to create a stable, flavour-directed fermentation environment. The goal is to enhance and steer the Purple Caturra's natural profile toward vivid watermelon and melon character without overpowering the varietal's inherent clarity and sweetness.

THE CUP

A sweet, vibrant, and genuinely fun co-fermented Purple Caturra from one of Huila's most innovative producers — watermelon candy brightness, melon juice sweetness, and a juicy red raspberry acidity in a medium-bodied cup that pushes the boundaries of what coffee can taste like while retaining the clarity and precision of its exceptional origin.

Flavour Notes

🍉 Watermelon Candy