Finca Monteblanco Purple Caturra Coconut Lemonade Natural Co-Ferment

Genuine Origin

Details

Origin

Colombia

Region

San Adolfo, Acevedo, Huila

Process

Coconut Lemonade Natural Anaerobic Co-Ferment

Altitude

1,750 m

Varietal

Description

<h2>Finca Monteblanco - Purple Caturra “Coconut Lemonade” 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 - Coconut Lemonade Co-Ferment Natural</h2><p>This coffee undergoes an intensive, multi-stage co-fermentation designed to build a bright, citrus-driven profile layered with creamy sweetness. The process begins before the coffee is introduced: a carefully selected blend of microorganisms - Lactobacillus and Saccharomyces cerevisiae among them - is combined into a fermentation culture alongside up to ten active yeast strains.</p><p> </p><p>To shape the flavor profile, this culture is enriched with cholupa - a tart, lemonade-like fruit - and dried coconut, then fed with sugar-rich inputs such as molasses and granulated sugar to sustain and amplify microbial activity. The mixture is sealed and fermented on its own for approximately 8 days, allowing it to fully develop before interacting with the coffee.</p><p> </p><p>Once ripe, whole coffee cherries are added directly into this active fermentation environment and undergo an extended fermentation of roughly 180 hours. This stage is where the integration occurs, microbial activity drives the transfer and expression of aromatic compounds, carefully building acidity, sweetness, and texture.</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>