Finca Monteblanco Purple Caturra Tropical Natural Co-Ferment

Genuine Origin

Details

Origin

Colombia

Region

San Adolfo, Acevedo, Huila

Process

Tropical Natural Anaerobic Co-Ferment

Altitude

1,750 m

Varietal

Description

<h2> Finca Monteblanco – Purple Caturra “Tropical” 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> &nbsp;</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> &nbsp;</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> &nbsp;</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> &nbsp;</p> <h2> Processing – Tropical Co-Ferment Natural </h2> <p> This lot showcases a highly controlled, multi-stage co-fermentation process developed through years of experimentation. </p> <p> &nbsp;</p> <p> The process begins with the isolation and cultivation of specific microorganisms, primarily Lactobacillus and Saccharomyces cerevisiae. These are grown separately and then combined into a “mother culture,” which is progressively enriched with tropical fruits - pineapple, cholupa, gulupa, and passion fruit - as well as natural sugars such as molasses and cane sugar. Over approximately 8 days (190 hours), this culture ferments and develops, building complexity while reaching carefully monitored pH and Brix levels. </p> <p> &nbsp;</p> <p> Once the culture is ready, freshly harvested cherries are sorted, floated to remove defects. The coffee is then transferred into sealed fermentation tanks, where the prepared fruit culture is added directly to the coffee mass. </p> <p> &nbsp;</p> <p> A second fermentation follows, lasting roughly 150 hours, during which strict controls are maintained. The team ensures Brix levels remain stable and acidity does not become excessive, preserving balance while encouraging expressive fruit development. </p> <p> &nbsp;</p> <p> The intention throughout is precision—not intensity for its own sake. By carefully managing microbial activity and nutrient inputs, the process integrates tropical fruit characteristics without overwhelming the inherent profile of the coffee. </p> <p> &nbsp;</p> <p> After fermentation, the coffee is dried slowly using a combination of parabolic dryers and raised beds, stabilizing the seed and preserving the nuanced aromatics developed during fermentation. </p> <p> &nbsp;</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>