Colombia Finca Monteblanco Coconut Lemonade

Available starting August 20th!

Rodrigo Sanchez Valencia is a third-generation coffee farmer at Finca Monteblanco, located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza river runs nearby and provides fresh water for cultivation and processing. The high altitude and superb microclimate of Acevedo, Huila also creates ideal conditions for cultivating specialty coffees. This is purple caturra co-ferment natural process coffee: before processing the cherry, Rodrigo combines a mixture of bacteria (10 different yeasts) to promote fermentation. He also adds cholupa – a sour fruit often used to make a form of lemonade – as well as dried coconut to this mixture to add more flavor. Finally, he adds a sugar-rich mixture (molasses, panela or granulated sugar) to feed fermentation. The mixture is sealed and fermented for eight days, after which the cherry is added to the fruit mixture and fermented for 180 hours. Following fermentation, coffee is washed in clean water and laid in parabolic beds to dry. The cherry is raked frequently to ensure even drying, which takes 25-30 days. The moment you grind this coffee, the room fills up with coconut, citrus, and sugar scents, a true dessert for all the senses! We like it most as hand brew.