Monteblanco Coconut Purple Caturra
Woah. Do you like samoas? Then you'll love this coffee. The flavor and aroma is intense with coconut and chocolate, with a big strawberry sweetness that only comes from the biggest and juiciest berries. Hard to describe, but I also get red and gold gummy bears from this coffee, both in the sweetness and the sticky coating mouthfeel.
This Purple Caturra is a co-fermented coffee. Rodrigo Sanchez and his team first create their coconut lemonade ferment culture from microbes found on the skin of the coffee cherries, mixed with sugar, molasses, dried coconut, and citrus juices. This mother culture is fermented for 190 hours or until the appropriate degrees Brix and pH values are achieved.
Before the mother culture is introduced to the cherries, Monteblanco measures the harvested cherries for sugar content before being sorted and depulped. The depulped coffee is then mixed in a sealed tank with the mother culture and sealed for 150 hours. While this final ferment is progressing, the team takes continuous measurements to ensure the proper pH and Brix levels are maintained. Once complete the coffee is dried in direct sunlight for 2-3 days, then under shaded canopies for 15-18 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Woah. Do you like samoas? Then you'll love this coffee. The flavor and aroma is intense with coconut and chocolate, with a big strawberry sweetness that only comes from the biggest and juiciest berries. Hard to describe, but I also get red and gold gummy bears from this coffee, both in the sweetness and the sticky coating mouthfeel.
This Purple Caturra is a co-fermented coffee. Rodrigo Sanchez and his team first create their coconut lemonade ferment culture from microbes found on the skin of the coffee cherries, mixed with sugar, molasses, dried coconut, and citrus juices. This mother culture is fermented for 190 hours or until the appropriate degrees Brix and pH values are achieved.
Before the mother culture is introduced to the cherries, Monteblanco measures the harvested cherries for sugar content before being sorted and depulped. The depulped coffee is then mixed in a sealed tank with the mother culture and sealed for 150 hours. While this final ferment is progressing, the team takes continuous measurements to ensure the proper pH and Brix levels are maintained. Once complete the coffee is dried in direct sunlight for 2-3 days, then under shaded canopies for 15-18 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Woah. Do you like samoas? Then you'll love this coffee. The flavor and aroma is intense with coconut and chocolate, with a big strawberry sweetness that only comes from the biggest and juiciest berries. Hard to describe, but I also get red and gold gummy bears from this coffee, both in the sweetness and the sticky coating mouthfeel.
This Purple Caturra is a co-fermented coffee. Rodrigo Sanchez and his team first create their coconut lemonade ferment culture from microbes found on the skin of the coffee cherries, mixed with sugar, molasses, dried coconut, and citrus juices. This mother culture is fermented for 190 hours or until the appropriate degrees Brix and pH values are achieved.
Before the mother culture is introduced to the cherries, Monteblanco measures the harvested cherries for sugar content before being sorted and depulped. The depulped coffee is then mixed in a sealed tank with the mother culture and sealed for 150 hours. While this final ferment is progressing, the team takes continuous measurements to ensure the proper pH and Brix levels are maintained. Once complete the coffee is dried in direct sunlight for 2-3 days, then under shaded canopies for 15-18 days.
Roasted by our friends at Lilo Coffee Factory in Osaka, Japan.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Purple Caturra
Colombia
San Adolfo, Huila
Finca Monteblanco
Rodrigo Sanchez
1730 MASL
Coconut Lemonade Co-ferment
Open Sun+Shaded Canopy
Lilo Coffee | Osaka, Japan