Finca Monteblanca & Processing
 Finca Monteblanco is a 14-hectare family farm managed by Rodrigo Sanchez Valencia and his wife Claudia . The Purple Caturra variety is processed using the washed fermentation method.
 In this particular co-fermented method , Rodrigo first prepares a "mother culture" using microorganisms from Purple Caturra coffee cherries.
 80 liters of this culture are fed with panela (Colombia's natural cane sugar) and condensed blueberry juice .
 First fermentation: This takes place for 190 hours and ensures that Brix and pH values reach the desired level.
 Before the second fermentation: Coffee cherries are collected, transported and sieved by measuring the Brix value .
 After the pulp is removed , the coffee is combined with the main culture in a 200-liter tank and fermented for 150 hours .
 Drying process: 2-3 days in the sun, then 15-18 days in the shade .
 Country: Colombia
 Region: Huila
 Farm: Finca Monteblanca
 Farm Owner: Rodrigo Sanchez Valencia & Claudia
 Altitude: 1730m
 Coffee Variety: Purple Caturra
 Processing Method: Blueberry Co-Fermented
 Soil Type: Volcanic soil
 Harvest Time: May - June 2024
 Flavor Profile (Cupping Notes)
 Fruity and Floral Notes:
 Blueberries
 Lychee
 Papaya
 Black cherry
 Rose water
 Espresso Profile:
 Blueberries
 Rose water
 Floral aromas
 Green Core Assessment (Green Grading)
 Humidity: 11.60%
 Smell: Clean
 Color: Brownish
 Error Rate: 0-5 errors
 Sieve Size: SHB 15+ (Strictly Hard Bean)