Colombia Coconut Lemonade Cofermented

Monteblanco Farm is a family farm run by Rodrigo Sánchez Valencia. It is located at a high altitude, along the winding mountain roads of Vereda La Tocora in the municipality of San Adolfo, above the town of Pitalito. Rodrigo Sánchez Valencia continues the tradition of coffee cultivation started by his grandfather. The eighteen-hectare farm is situated on a hillside ridge. In its highest part, there is a processing station where coffee is processed and dried.

Monteblanco Farm produces microlots with each harvest, which serve as competition coffees worldwide. Thanks to rigorous process control, they achieve high quality in all coffees grown here.

Processing:

The Purple Caturra variety was chosen for this coffee. Its advantage is its versatility and high sugar content, which creates optimal conditions for microorganisms such as Lactobacillus and Saccharomyces cerevisiae. The microorganisms are first grown separately and then applied to the coffee. The mother culture prepared from fruits, citrus juices, and dehydrated coconut ferments for 190 hours until ideal sugar and pH values are reached. Then, the coffee fruit ferments for 180 hours in the prepared solution, with continuous monitoring of sugar and pH levels. This process enhances the fruity flavor notes without suppressing the coffee's natural character.