COLOMBIA FINCA MONTEBLANCO PASSION FRUIT WASHED

Rodrigo Sanchez Valencia a third-generation coffee farmer at Finca Monteblanco. Cherry is selectively handpicked and delivered to the on-site wet mill. Rodrigo selected “purple Caturra” for this lot, a Caturra variety with different leaves and cherry color than Red Caturra.

Once cherry is picked, Rodrigo adds a mixture of lactobacillus, saccharomyses and cerevisiae bacteria, for a total of 10 different yeasts to cherry to promote fermentation. Cherry is fermented for 8 days and then pulped. Coffee is placed in sealed plastic buckets with passion fruit and cholupa, a sour fruit often used to make a form of lemonade, to add additional flavor. Coffee ferments for 150 hours more. Following fermentation, coffee is washed in clean water and laid in parabolic beds to dry. Parchment is raked frequently to ensure even drying.