Caturra, Bourbon - Nectar Citrullus Washed - Monteblanco

About This Coffee

Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia. This Citrullus Nectar Co-fermented Washed process begins with the creation of the fermentation culture that will be used, with microorganisms like lactobacillus and saccharomyces cerevisiae derived from Rodrigo’s Purple Caturra coffee cherries. The pulped coffee is fermented for 150 hours, then dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity