Colombia Purple Caturra - Coconut Lemonade Co-Ferment - Natural

Taste notes – Coconut, Chocolate, Brown sugar, Lemon

Grower/Farm - Rodrigo Sanchez (Finca Monteblanco)

Variety – Purple Caturra

Region – Huila Colombia

Process – Coconut Lemonade Co-fermented Natural

Roast Level - Light

Description - This Coconut Lemonade Co-fermented Natural process begins by making a fermentation culture from Rodrigo’s Purple Caturra coffee cherries. This culture, which includes lactobacillus and saccharomyces cerevisiae, is then mixed with sugar, molasses, citrus fruits, and coconut. The fruit adds flavor, while the sweeteners boost fermentation and adjust the sugar level to match the coffee’s degrees Brix. The initial fermentation with the mother culture and fruit takes 190 hours to reach the right degrees Brix and pH for processing the coffee. 

Before processing with the fruit-fermented culture, coffee cherries are checked for sugar content upon arrival at the Monteblanco mill. The cherries are floated to remove impurities and then placed in a 200-liter sealed tank. The previously fermented 80-liter fruit culture is added to this tank, and the coffee is fermented for 150 hours. During fermentation, the team monitors conditions to keep the environment above 6 degrees Brix and a pH above 4. After fermentation, the coffee is dried in direct sunlight for 2–3 days, then under shaded canopies for 15–18 days until it reaches 10–11% humidity.

250g (Available 1LB (454g) whole bean)