Colombia – Monteblanco – Passion Fruit Washed. 8oz.
Out of stock
Purple Caturra Passion Fruit
– Grade: Product of Colombia
– Country: Colombia
– Region: Monteblanco, Huila
– Altitude: 1.730 m.a.s.l
– Varieties: Purple Caturra
– Fermentation: 150 hours
– Processing: Washed Passion Fruit
– Notes: Passion fruit, Kiwi and Hard Candy
– Aftertaste: Caramel and Lemon
– Acidity: Mild Citric
– Body: Medium Creamy
This unique lot of Purple Caturra Passion Fruit is harvested and produced at Finca Monteblanco – a farm located on the very top of a mountain, in the San Adolfo municipality above Pitalito, a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. In the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is possible thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.
Recently, Rodrigo started being involved in projects with three innovative partners in his region. One of them is the famous Elkin Guzman. Elkin has been working with Rodrigo to foster a specific methodology on the applications of experimental and varietal specific processing.
Rodrigo has also been working with Jairo Ruiz of Banexport on “Monteblanco—Banexport Experimental Farm 2”, a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso.
“He has been a crucial influence in my career because he guides me, and he has helped me to find the true potential of my coffee.” – Rodrigo
Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state of the art Aromas del Sur dry mill in Pitalito, also known as El Puente.
PURPLE CATURRA PASSION FRUIT PROCESS PROTOCOL
Several years ago, Rodrigo explored the coffee trees planted on Monteblanco. He discovered various varieties his grandfather had grown in the 1980s.
One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple colour. All cherries harvested are measured for degrees Brix. Based on the sugar content, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is the most appropriate.
For the passion fruit process, Rodrigo chose Purple Caturra due to its versatility in the preparation of any processing, thanks to its higher concentration of Brix degrees. Besides, Purple Caturra has an excellent sweetness material that allows the micro-organisms to have an optimal area to work on.
Once the specific probiotics have been chosen, a percentage of the probiotics is taken in order to form the main “mother mix”. In other words, a mass of 80 litres is separated from the “mother mix” into a 200-litre drum, where the passion fruit has been added to sweeten it. This step takes the mix to a few degrees Brix equal to the degrees that the coffee already has. This “mother mix” takes 8 days to reach its optimal state, which can be summarized in 190 hours of fermentation.
In the Passion Fruit process, Rodrigo and his team separates the micro-organisms and add passion fruit and cholupa (passiflora maliformis, or wild purple passionfruit). Fermentation then begins as the micro-organisms start to feed on the fruit. Molasses, sugar or panela are also added to this mix to provide energy so that the micro-organisms can do their work. Little by little the initial mix is fed with fruit and sweeteners until it reaches the desired characteristics.
As soon as the coffee lot arrives at the reception site, such as the hopper or floating place, 100 grains are taken from the coffee mass to measure the Brix degrees in which they are found. These 100 grains undergo floating, elimination of impurities, and then proceed to be de-pulped and deposited inside the 200-litre drums along with 80 litres of the pre-prepared fruit mix.
The coffee is then fermented for 150 hours with the fruit mix; at this stage, they do not allow the Brix degrees to fall below 6 or the pH under 4. Rodrigo discovered that this is the ideal point of balance for the coffee to be able to highlight the notes of the fruit as he does not want it to be an invasive flavour. This will not alter or contaminate the original Purple Caturra flavour, but it will take the notes of the fruit.
This process is named after the fruit because Rodrigo firmly believes in the ethics and truth that takes place within these wonderful processes.