Colombia Huila Monteblanco – Purple Caturra – Pineapple Co-fermented Washed Processed

Description

This is one unique coffee! We have carried only a few of these Fruit Fermentations coffees in the past, some have loved them, some have not, but a very fun and definitely unique offering for home roasters. Part high quality Colombian coffee, part pineapple science experiment. Flavored enough by the crazy processing that the crowd will be split on this one but we found much joy drinking it. Be ready for coffee that tastes and smells like varying levels of Pineapple depending on the roast level.

This Pineapple Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with pineapple fruit and a sweetener like panela or molasses. The pineapple contributes flavor to the culture, while the sugar energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with pineapple fruit is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

Tasting Notes: Recommendation of a strong medium to borderline dark roast to present this best. Just might be my personal favorite of the three, the Pineapple tones stick right out and balance nicely with the Colombian coffee profile. Lighter roasts were interesting, some may want to try it here, the cup is bright and clean but be warned, the aromatics and flavor of the pineapple is very strong, balancing with a very sweet, nutty, buttery textured tone. Pretty much a guarantee one will have not tasted flavors like this in coffee before, but will be a limited crew that likes the light roast point best. Medium roasts push the tastes much higher in our book, a little hint of citric acidity, some classic Colombian nuttiness, good body with a clear pineapple note in the smell and aftertaste. Still unique but links more to traditional coffee tastes. Darker roasts close to second crack present nicely, but into second crack more than a pop or two did pick up a little bitter contrast.

Roasting Notes: A nice larger beaned screen of coffee, roasts a little uneven, medium to low chaff levels. Error a little darker than lighter when roasting your first batch. The lighter you go, the more pineapple tastes will be in the cup, but at traditional light roasts it’s more of a fermented pineapple, where at fuller roasts, its more like sweet fresh pineapple overlaying traditional high end Colombian coffee. Good to give this one a little extra setup time, drinking it quickly after roasting added stronger fruit notes as well.

Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top of the farm and slopes of coffee planted below. 

 In 2002 Rodrigo participated in a local program teaching local children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to make the connections between the farming techniques they applied and coffee’s resulting attributes in the cup. 

 At this time, Rodrigo also began to learn about cupping competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, where he discovered various varieties his grandfather had planted in the 1980’s. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color. 

 Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have reached the goal of achieving consistent quality. Finca Monteblanco produces microlots with each harvest that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management at each stage of production and processing, all coffees from Monteblanco showcase their full potential. 

 Harvesting and processing on Monteblanco have had to evolve with the times, adapting to a changing climate that yields harvest times dispersed through ten months of the year rather than in a concentrated peak. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur drymill in Pitalito.