Description

At Finca Monteblanco in Huila's Vereda La Tocora, innovation isn't just about novelty – it's about revealing new dimensions in coffee. This exceptional lot demonstrates how precise fermentation science can transform a rare variety into something extraordinary while maintaining its fundamental character.

This coffee begins with Purple Caturra, a unique mutation discovered among the farm's heritage plantings that produces distinctively purple cherries at peak ripeness. But it's through Rodrigo Sanchez Valencia's pioneering co-fermentation process that this coffee truly sets itself apart. Unlike other fruit fermentations that can overwhelm coffee's inherent qualities, the pineapple process here creates a remarkable harmony.

The technical precision starts with a carefully cultivated mother culture of lactobacillus and saccharomyces cerevisiae. Fresh pineapple and panela sugar feed this culture for 190 hours, developing specific enzymatic activities that will later interact with the coffee's own compounds. The pH and Brix levels are monitored continuously, ensuring optimal conditions for flavor development without introducing any off-notes or ferment characters.

When perfectly ripe Purple Caturra cherries arrive at the mill, they're first analyzed for sugar content before being pulped and introduced to the fermentation tank. The next 150 hours are crucial – the team maintains strict parameters (minimum 6 degrees Brix, pH above 4.0) that allow the pineapple-influenced culture to transform the coffee while preserving its varietal characteristics. This precision continues through the drying phase: 2-3 days of direct sunlight followed by 15-18 days under shade canopies, reaching an ideal 10-11% moisture content.

At our solar-powered roastery, we've developed a specific profile for this coffee that highlights its unique characteristics. The roast development emphasizes the natural sweetness while allowing the bright tropical notes to shine. We've found that slightly longer development times help integrate the fermentation-derived flavors with the coffee's inherent nuttiness and creamy body.

In the cup, this coffee reveals its complexity gradually. The initial impression is strikingly fresh – think ripe pineapple sweetness rather than fermented fruit notes. This transitions into a buttery mouthfeel and pronounced caramel sweetness, with a clarity that speaks to the precision of both processing and roasting. As it cools, subtle layers emerge: a hint of citrus brightness, sweet pastry notes, and a clean, tropical finish that lingers without any overwhelming ferment character.

Each batch represents our commitment to both innovation and sustainability. Through solar-powered roasting, we honor Monteblanco's precision while maintaining our zero-carbon principles. The result is a coffee that demonstrates how experimental processing, when executed with scientific rigor, can create new possibilities in specialty coffee while respecting traditional quality foundations.