Finca Monteblanco Purple Caturra Blueberry Washed Co-Ferment

Genuine Origin

Details

Origin

Colombia

Region

San Adolfo, Acevedo, Huila

Process

Washed, Anaerobic Co-Fermentation

Altitude

1,750 m

Varietal

Description

<h2>Finca Monteblanco - Purple Caturra “Blueberry” Co-Ferment</h2><p>Innovation meets tradition at Finca Monteblanco, where producer Rodrigo Sánchez Valencia continues a family legacy while pushing the boundaries of coffee processing. With a deep curiosity for fermentation and its potential, Rodrigo has become celebrated for developing expressive, fruit-driven profiles that remain grounded in the integrity of the coffee itself.</p><p> </p><p>Working alongside his team at Aromas del Sur, every step, from germination to export, is carefully managed to ensure consistency, traceability, and quality. This co-ferment is a reflection of that philosophy. It’s a coffee designed not to mask the bean, but to unlock its full sensory potential.</p><p> </p><h2>Colombia’s Huila Region</h2><p>Finca Monteblanco is located in Acevedo, within the San Adolfo district, overlooking the Suaza River Valley and bordering the protected Parque Nacional Natural Cueva de los Guácharos. At approximately 1,750 meters above sea level, the farm benefits from cool temperatures, steady sunlight, and a biodiverse environment that supports slow cherry maturation and layered cup development. These conditions are key to achieving both high sugar content and clarity in the final profile.</p><p> </p><h2>Purple Caturra Varietal</h2><p>This lesser-seen mutation of Caturra is prized at Finca Monteblanco for its adaptability and naturally high Brix levels. Its elevated sugar content makes it particularly well-suited for experimental fermentation, providing an ideal substrate for microbial activity while retaining structure, balance, and a distinctly coffee-forward foundation.</p><p> </p><h2>Processing - Blueberry Co-Ferment Washed</h2><p>This lot undergoes a controlled co-fermentation process designed to build a distinct berry-forward profile while maintaining balance and structure. The process begins with the isolation and cultivation of specific microorganisms - primarily Lactobacillus and Saccharomyces cerevisiae - which are grown separately before being introduced into a developing culture.</p><p> </p><p>A key differentiator in this process is the use of a hydromel base, created by boiling and extracting compounds from fruits to concentrate their essence. This is added to the microbial culture alongside red fruits and blueberries, forming a “mother culture” that is progressively fed with sugars like molasses or cane sugar to sustain microbial activity. Over roughly 150 hours, this culture ferments and stabilizes, reaching the targeted Brix and pH levels before being introduced to the coffee.</p><p> </p><p>Once harvested, the coffee is sorted, floated, and pulped before being transferred into sealed fermentation tanks. The prepared fruit culture is added, and the coffee undergoes a second fermentation of approximately 150 hours, with strict monitoring to maintain sugar levels and control acidity.</p><p> </p><p>Throughout the process, the focus is on precision rather than intensity, building layered blueberry and red fruit characteristics through controlled microbial activity without overwhelming the intrinsic qualities of the coffee.</p><p> </p><h2>Colombian Coffee</h2><p>Over half a million families dedicate their livelihoods to producing unroasted Colombia green coffee on small farms that dot the country’s volcanic mountain ranges. As the world’s third-largest producing country, the volume, quality, and variety that comes out of Colombia year-round is staggering. Coffee from Colombia is never dull, and with 16 coffee-producing regions along three mountain ranges and two harvests each year, Colombia always has fresh coffee on hand. Read more in our <a href="https://blog.genuineorigin.com/2023/07/colombia-coffee-origin-report-2023/" target="_blank">Colombian Coffee Origin Report</a>.</p>