Colombia Jungle Juice Purple Caturra Anaerobic Cofermented espresso

Concept Coffee Roasters Colombia Jungle Juice Purple Caturra Co-Fermented

SCA: 88.25 pts.

Jungle Juice delights with an intense, tropical burst of passion fruit, mango, and lychee flavors, complemented by floral rose notes and a delicate, cocoa finish.

Flavor notes: passion fruit, mango, rose, lychee, cocoa nibs.

Origin:

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

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:

Ripe coffee cherries are carefully hand-picked and delivered to the wet mill located on the farm. Before processing begins, Rodrigo prepares a special blend of microorganisms — combining strains of Lactobacillus, Saccharomyces, and Cerevisiae, creating a total of 10 different yeasts that support the fermentation process. To this blend, he also adds passion fruit to enrich the coffee's flavor profile, and sugar-rich ingredients — such as molasses, panela (unrefined cane sugar), or cane sugar — which provide nutrients for the fermenting microorganisms. The entire mixture is sealed and fermented for 8 days.

After this stage, the ripe cherries are pulped, and the coffee beans are returned to the same fermented fruit mixture, where they ferment for another 180 hours (7.5 days).

Once fermentation is complete, the parchment coffee beans are thoroughly washed in clean water and then sun-dried on parabolic beds. During drying, the beans are frequently turned to ensure even drying. The entire drying process takes approximately 20–25 days.

Delicious coffee. Amazing taste. We recommend it! :)

Packaging:

250g of whole bean coffee in an elegant jar