Colombia Flower Power Co-fermented Espresso

Concept Coffee Roasters Colombia Flower Power Pink Bourbon Co-fermented

SCA: 89.25 pts.

This coffee delights with bright notes of lemongrass and spring flowers, complemented by a juicy touch of passion fruit and sweet mango.

Flavor notes: lemongrass, spring flowers, passion fruit, mango.

Origin:

Rodrigo Sanchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather began cultivating coffee in these areas decades ago, and today Rodrigo continues his work, ensuring the preservation of the farm's natural diversity and high productivity.

In 2017, coffees from Finca Monteblanco, distinguished by unique varieties and proprietary processing methods, won first place in the Yara Championship quality competition. A year later, Rodrigo took second place with another lot from the same farm. In 2019, he participated in the Roasters United competition, where his two coffees placed first and third.

Finca Monteblanco is located near Cueva de los Guacharos – one of Colombia's 59 protected national parks. The Suaza River also flows nearby, providing clean water used for coffee cultivation and processing.

At Finca Monteblanco, Rodrigo cultivates Caturra, Geisha, Pink Bourbon, and Pacamara varieties. The high altitude and excellent microclimate of the Acevedo region in the Huila department create ideal conditions for producing specialty coffees.

Processing and Flavor Notes:

Rodrigo's passion for research and experimentation led to this exceptional coffee lot. It all began in 2016 when he was inspired by the wine production process. He noticed that grapes fermenting in a cooler environment develop more desirable, floral, and fruity notes. He decided to conduct his own experiments, starting by freezing de-pulped coffee beans. Freezing completely stopped the fermentation process and killed the embryo, causing the coffee to age very quickly. However, Rodrigo did not give up – he noticed that delicate fruit and floral notes appeared in the flavor profile, indicating he was on the right track. He continued his research, experimenting with different temperatures and Brix levels (sugar content in fruits), as well as different coffee varieties, until he found the perfect combination.

Ripe coffee cherries are hand-picked at the farm with extreme care. Workers are trained to pick cherries with 26-30 Brix levels. After harvesting, the cherries undergo flotation and visual selection to remove immature or damaged cherries. Only the best cherries are de-pulped and processed using this method. The beans are placed in GrainPro bags, which then go into an industrial cold room, where they ferment for 76 hours at 10-14°C. The low temperature slows down microbial activity, allowing fermentation to proceed more slowly and controllably.

After fermentation, the parchment coffee beans are thoroughly washed in clean water, then sun-dried on parabolic beds for 1-2 days. The next stage is shade drying on raised beds, with frequent stirring to ensure even drying. The entire drying process takes 23 to 25 days.

Delicious coffee. Amazing taste. Highly recommended :).

Packaging:

250g of whole bean coffee in an elegant jar