Colombia - Pina Colada - Co-Ferment Washed

Finca Monteblanco, a family-run farm in San Adolfo, Huila, is managed by Rodrigo Sanchez Valencia and Claudia Samboni. Sitting atop a mountain, its unique climate fosters the growth of exotic coffee varieties like Geisha, Pink Bourbon, Pacamara, and Purple Caturra.

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.

Processing Method

• Micro-organism Cultivation: Lactobacillus and Saccharomyces cerevisiae are cultivated separately before inoculation to each microlot.
• Fermentation: The pulped coffee cherries are left to co-ferment for 150 hours with the micro-organisms with added fruit to develop the desired piña colada notes like pineapple, coconut, and liquor-like taste.
• Finalization: Brix remains above 6 and pH above 4, ensuring balanced fruit notes without overpowering the coffee’s natural profile.

Please Note: No actual alcohol or liquor was used in this processing method.