Colombia - Monteblanco - Tropical

FLAVOR PROFILE
Pineapple, Pina Colada, Grapefruit, Simple Syrup

ORIGIN INFORMATION 

Rodrigo Sanchez

1,700 masl

Purple Caturra

Region
Acevedo, San Adolfo
Farm
Monteblanco

Experimental Tropical Carbonic Maceration

Traceability
Relationship Coffee

BACKGROUND DETAILS

 The Monteblanco farm is located in the municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level. In its surroundings we can find the Cueva de Los Guácharos National Natural Park, which is one of the 59 protected areas of the Colombian National Natural Parks system. Monteblanco farm is located on the valley of the river Suaza, a quality that gives it an innate connection with nature and all that it provides. 

Monteblanco is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. The 14 hectares of Monteblanco has achieved that the diverse varieties can acquire all the facilities of growth and productivity, thanks to its environmental offer it allows the cultivation of varieties such as Geisha, Pink Bourbon, Pacamara, Purple Caturra, Red Caturra among others; this has achieved ideal conditions of adaptation both physical and sensorial, developing unique profiles that have achieved worldwide recognition with a wide acceptance of the most exclusive palates of the different coffee markets. 

It is worth mentioning that this hard work has been done collectively, together with our team Aromas del Sur and Clearpath Coffee, from processes such as germination, production, and exportation we have reached hundreds of places, being one of the finest Colombian coffees. 

Within our infrastructure we have the wet mill and drying facilities in the upper part of the farm and the surrounding coffee plantations. 

Monteblanco is located within an average temperature between 16 and 22 degrees, it also has a luminosity of 1700 hours per year that allows the light to be usable for crops; we also find a parabolic drying temperature and drying under shade, on the canopies or African beds; It also has a washing extension, a wet mill where the coffee is pulped and fermented, we also have a cooler that guarantees a temperature between 10 and 14 degrees Celsius for the realization of the cold fermentation; for dry coffees it is fermented in tanks or in the exclusive tanks for the fermentation of the natural processes of the farm. 

Our recognitions come with a purpose, to exalt and enrich our coffees, Yara Champion program 2017 allowed us to be champions, obtaining first place with Pink Bourbon and then in that same contest we took the Yara Champion 2018 silver with that same variety; for the year 2019 came to us Roasters United winning first place with washed Purple Caturra and then a third place with that same variety. For us as producers and also for our team, it is very gratifying to see that our coffees manage to reach and remain as one of the best, capturing not only palates but also hearts. 

This is how our goals grow, yearning to be a sustainable company that lasts in the history of this wonderful world of coffee, where we can break barriers that have set us in the world, and that allows us to continue discovering the different ways to love this almond; For us what happens in the fermentation process is still an unknown terrain, but to see how the microorganisms, yeasts, enzymes and everything that happens within each process work is something really impressive, it is to see how as producers we can make the most of it to our advantage, It is to see how as producers we can make the most of what we have been able to achieve and what we will continue to do with this bean, in order to continue discovering those paths that coffee offers us daily, to be a reference for generations and to be able to leave a legacy that fills us with curiosity and happiness when we find so much magic with the smell of coffee. 

For this process, purple caturra was chosen for its versatility in the preparation of any process, thanks to its higher concentration of Brix degrees, added to this it has a great sweetness material that allows microorganisms to have an optimal area to work, where they extract some of them, such as lactobacillus and saccharomyses cerevisiae, then they begin to be cultivated separately before incorporating them into coffee, giving way to a large scale where a significant volume is produced. 

By having these microorganisms already separated, a part of them is removed to another new crop, the fruit is added to which we as producers want to induce the coffee to give that flavor at the end, that is, to separate a mass of 80 liters by a 200- liter container of that mother crop to which we have already added fruit and sweetened it, with this we get Brix degrees equal to the degrees that coffee already brings; It takes 8 days for this mother culture to reach its optimum state, which is summed up in 190 hours of fermentation for the culture to process together with the fruit until obtaining the appropriate pH and Brix degrees to enter the coffee. 

In the case of this process, we separate the microorganisms and add pineapple, passion fruit, orange, mango then it is fermented and the mother culture is fed with some energizing base, such as molasses, sugar or panela, providing it with the energy so that microorganisms work, little by little it is fed with fruit and sweet until it achieves the preparation of the culture that is already fermented and with an excellent load of microorganism. Subsequently, the coffee that is collected is taken, Brix degrees are measured as soon as the batch arrives at the reception site such as the hopper or floating place, 100 grains of the coffee mass are taken to know the Brix degrees in which they are, We float and eliminate impurities and then proceed to pulp and deposit inside the fully sealed 200-liter plastic cans, pour the coffee and apply the 80 liters of the solution that is already prepared and comes with the fruit or flavor that we want it to taste the product. 

The coffee is incorporated and it is placed to ferment for 150 more hours, we carry this until the Brix degrees do not fall below 6 and the pH does not drop below 4, we have discovered this balance point for the coffee and to be able to highlight the notes of the fruit in this case pineapple, cholupa, golupa and passion fruit, we know that we do not want it to be an invasive flavor so as not to alter or contaminate the coffee flavor but rather to bring the notes of the fruits to which we are inducing and fermenting, without forgetting that the main basis for the preparation is coffee.