Colombia Monteblanco - 72h Lactic Acid Fermentation (Washed)

Colombia Monteblanco - Lactic Acid Fermentation (Washed)

【Flavor Profile】

• Top Notes: Ripe Cantaloupe, Sweet Watermelon

• Middle Notes: Blueberry, Creamy Ice Cream

• Base Notes: Elegant Tea, Silky Texture

【Product Highlights】

• Region: Huila, Acevedo, Colombia

• Farm: Monteblanco

• Farmer: Rodrigo Sanchez

• Altitude: 1,730 meters (Cloud Forest Peak)

• Varietal: Purple Caturra

• Process: 72-hour Lactic Acid Fermentation + Washed

• Roast Level: Light-Medium Roast

【Farm Story: A Flavor Laboratory in the Clouds】

The World-Renowned Monteblanco Farm

Monteblanco Farm is located on a high-altitude ridge in Acevedo, Huila, named for its year-round mist and clouds. The current owner, Rodrigo Sanchez, a third-generation farmer, is renowned in the specialty coffee industry for his pioneering "experimental spirit." He and his wife Claudia not only continuously innovate fermentation techniques but also collaborate with the European fertilizer giant Yara to customize soil improvements for different microclimate plots, all to cultivate the coffee trees with the greatest potential.

Rare Varietal: Purple Caturra

This is the treasure of Rodrigo's farm. He discovered this variant with purple leaves in the primary forest. Its cherries have an exceptionally high sugar content (Brix), making them ideal for complex, long fermentation, which is key to the "creamy ice cream" texture this coffee exhibits.

【Precise Craftsmanship: 72-hour Lactic Acid Fermentation】

The processing of this coffee is extremely intricate and scientific:

1. Starter Culture: Natural fruits, molasses, and lactic acid bacteria are first mixed and fed until peak activity.

2. Double Fermentation: Purple Caturra cherries with a sugar content of up to 26° Brix are selected, then undergo 100 hours of sealed anaerobic fermentation, followed by a secondary fermentation with a carefully prepared lactic acid bacteria solution.

3. Temperature-Controlled Termination: When the temperature precisely reaches 38°C and the pH drops to 4.6, fermentation is immediately terminated, and the coffee is thoroughly washed.

4. Slow Drying: Slow drying on cool, shaded drying beds for 20-25 days ensures flavor molecules are deeply locked into the bean's core.

【Cupping Notes】

• Dry Aroma: Bright tropical fruit aroma, with a unique jelly-like sweetness.

• Taste: The first sip delivers an amazing, refreshing juiciness of cantaloupe and watermelon, which then transforms into a rich texture like creamy ice cream, accompanied by the sweet and tart notes of blueberry. The finish is exceptionally clean, with a fresh tea-like quality, offering a rich and balanced complexity.

【Brewing Recommendations】

• Water Temperature: 91°C - 93°C

• Coffee-to-Water Ratio: 1:15

• Grind Size: Medium Grind

• Special Note: Due to the excellent body imparted by lactic acid fermentation, we recommend using a pour-over filter to best highlight its creamy texture and interwoven fruit notes.

[ nokbay.com | Freshly Roasted Daily ]

Through precise roasting, we transform Rodrigo Sanchez's dedication into the mist and sweetness of Monteblanco in your cup.