Monteblanco Purple Caturra Natural is one of the many unique combinations of special varieties and special processes that define Finca Monteblanco’s approach to sustainable specialty coffee production.
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 and slopes of coffee planted below.
In 2002, Rodrigo participated in a local program teaching 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, his father, and grandfather were able to able to make the connections between the farming techniques they applied and coffee’s 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, were 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. All cherries harvested are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is appropriate.
The processing of this coffee begins with the creation of a mother culture using coffee cherries, lactobacillus and saccharomyces, panella and water and fermented 190 hours. Cherries are harvested and floated to remove impurities before being pulped and deposited into a 200L sealed tank. The 80L culture that was previously fermented is added to the sealed tank, along with additional coffee cherry fruit and is fermented for 150-250 hours inside sealed containers.
Fermentation is kept within 23 to 25 degrees celcius, above 6 Brix and below a pH of 4The coffee is then dried for 2–3 days on raised beds in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% moisture.
A super complex coffee with a boozy body and deep umami profile. Flavours of coffee cherry pulp, stewed rhubarb, dark chocolate and blood orange. This is a serious coffee with a savoury kick. SCA Score 88
Farm: Finca Monteblanco
Owners: Rodrigo Sanchez
Altitude: 1,800 masl
Process: Natural Cherry
Variety: Purple Caturra
Q Score: 88