Jungle Juice 4 – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Finca Monteblanco
Rodrigo Sanchez Valencia is a third-generation coffee grower at Finca Monteblanco. His grandfather started cultivating coffee here decades ago, and today Rodrigo strives to preserve the farm's natural diversity and productivity. Finca Monteblanco is located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza River also flows nearby, providing fresh water for cultivation and processing. Rodrigo grows Caturra, Geisha, Pink Bourbon, and Pacamara varieties on Finca Monteblanco. The high altitude and excellent microclimate in Acevedo, Huila, create ideal conditions for growing specialty coffees.
Passion Fruit and Yeast
Cherries are hand-selected and delivered to the on-site wet mill. Before processing the cherries, Rodrigo adds a mixture of Lactobacillus, Saccharomyces, and cerevisiae bacteria—a total of 10 different yeasts—to the cherries to promote fermentation. Rodrigo also adds passion fruit to this mixture to impart additional flavor. Finally, he adds a sugar-rich mixture that promotes fermentation, such as molasses, panela, or granulated sugar. The mixture is sealed and ferments for 8 days. After harvesting, the cherries are pulped, and coffee is added to the fermented fruit mixture. The coffee ferments for another 180 hours (7.5 days). After fermentation, the parchment is washed in clean water and placed on parabolic beds to dry. The parchment is frequently raked to ensure even drying. The parchment dries for approximately 20 to 25 days.
About this Coffee
Cupping score: 88.25
Farm: Finca Monteblanco
Producer: Rodrigo Sanchez Valencia
Region: Huila
Altitude: 1730 masl
Variety: Purple Caturra
Processing: anaerobic fermentation + yeast passion fruit ferment
About the Variety
Purple Caturra – is a mutation of the Caturra variety, known for its compact size and high yield. It often features a higher Brix (sugar) content than traditional Red Caturra, which can contribute to a sweeter cup of coffee. Due to this higher sugar content, this variety is also very suitable for experimental processing methods.
Co-fermentation
Co-fermentation is a coffee processing method where producers add external ingredients, such as fruit or spices, to the coffee during fermentation. This technique allows the coffee to absorb unique flavors and aromas from the added components, creating a distinct and complex cup profile.
