Colombia Coconut Lemonade

Monteblanco Farm is a family-run farm managed 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 city of Pitalito. Rodrigo Sánchez Valencia continues the coffee-growing tradition started by his grandfather. The eighteen-hectare farm is situated on a hillside ridge. At its highest point, there is a processing station where coffee is processed and dried.

Monteblanco Farm produces microlots with each harvest, which serve as competition coffees around the world. Through rigorous process control, they achieve high quality for all coffees grown here.

Processing:

For this coffee, the Purple Caturra variety was chosen. Its advantage is versatility and a 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 fermentation of the coffee cherries lasts 180 hours in the prepared solution, with continuous monitoring of sugar and pH levels. This process enhances fruity flavor notes without suppressing the natural character of the coffee.