Monteblanco Tropical Wash
Love this coffee! Overtly fruity and tropical without being cloying like many other co-ferments. This coffee was processed in a way that resulted in such a clean flavor. It smells like white peaches, has the acid of a pineapple, and the tang of…tang! On espresso, I get a little bit of spice on the tongue too.
This particular batch from Finca Monteblanco (Rodrigo Sanchez) is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans. By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, the ferment results in a juicy tropical cocktail.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Love this coffee! Overtly fruity and tropical without being cloying like many other co-ferments. This coffee was processed in a way that resulted in such a clean flavor. It smells like white peaches, has the acid of a pineapple, and the tang of…tang! On espresso, I get a little bit of spice on the tongue too.
This particular batch from Finca Monteblanco (Rodrigo Sanchez) is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans. By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, the ferment results in a juicy tropical cocktail.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Love this coffee! Overtly fruity and tropical without being cloying like many other co-ferments. This coffee was processed in a way that resulted in such a clean flavor. It smells like white peaches, has the acid of a pineapple, and the tang of…tang! On espresso, I get a little bit of spice on the tongue too.
This particular batch from Finca Monteblanco (Rodrigo Sanchez) is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans. By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, the ferment results in a juicy tropical cocktail.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Roast Level
Varietal
Origin
Region
Farm
Farmer
Altitude
Processing
Drying Method
Roaster
Light ••••• Dark
Purple Caturra
Colombia
Huila
Finca Monteblanco
Rodrigo Sanchez
1730 MASL
Tropical Washed
Raised Bed
Glitch | Tokyo, Japan