Colombia - Melon Candy - PRESALE
GOLDEN BEAN COMPETITION COFFEE PRESALE
This co-ferment is a bright, complex coffee! We are excited to be taking this Colombian citrullua co-ferment to the Golden Bean World Series. We are offering this special coffee on presale leading up to the competition. Orders will be fulfilled and ship post-competition on March 3.
You can read more about the farm and the processing method below:
From 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 in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wet mill and drying facilities at the top of the farm and slopes of coffee planted below.
This unique fermentation method begins with the creation of a mother culture using tropical fruit nectar, particularly from the Citrullus family (watermelon, melon), which enhances the coffee’s natural sweetness and high Brix levels. Microorganisms like lactobacillus and saccharomyces cerevisiae are cultivated and blended with this tropical fruit nectar and sweeteners. The fruit mixture not only contributes flavor but also energizes the fermentation process, bringing the culture’s sugar content to match the degrees Brix of the coffee that will be processed.
The coffee cherries are then fermented with this mother culture for 190 hours. This careful fermentation process ensures that the Brix levels stay above 6 and the pH remains above 4, allowing the development of a distinct and complex flavor profile. The result is a coffee with notes of watermelon candy, melon juice, red raspberry, citric acidity, and a medium body, all while preserving the coffee’s base flavor.
Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.
GOLDEN BEAN COMPETITION COFFEE PRESALE
This co-ferment is a bright, complex coffee! We are excited to be taking this Colombian citrullua co-ferment to the Golden Bean World Series. We are offering this special coffee on presale leading up to the competition. Orders will be fulfilled and ship post-competition on March 3.
You can read more about the farm and the processing method below:
From 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 in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wet mill and drying facilities at the top of the farm and slopes of coffee planted below.
This unique fermentation method begins with the creation of a mother culture using tropical fruit nectar, particularly from the Citrullus family (watermelon, melon), which enhances the coffee’s natural sweetness and high Brix levels. Microorganisms like lactobacillus and saccharomyces cerevisiae are cultivated and blended with this tropical fruit nectar and sweeteners. The fruit mixture not only contributes flavor but also energizes the fermentation process, bringing the culture’s sugar content to match the degrees Brix of the coffee that will be processed.
The coffee cherries are then fermented with this mother culture for 190 hours. This careful fermentation process ensures that the Brix levels stay above 6 and the pH remains above 4, allowing the development of a distinct and complex flavor profile. The result is a coffee with notes of watermelon candy, melon juice, red raspberry, citric acidity, and a medium body, all while preserving the coffee’s base flavor.
Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.
GOLDEN BEAN COMPETITION COFFEE PRESALE
This co-ferment is a bright, complex coffee! We are excited to be taking this Colombian citrullua co-ferment to the Golden Bean World Series. We are offering this special coffee on presale leading up to the competition. Orders will be fulfilled and ship post-competition on March 3.
You can read more about the farm and the processing method below:
From 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 in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wet mill and drying facilities at the top of the farm and slopes of coffee planted below.
This unique fermentation method begins with the creation of a mother culture using tropical fruit nectar, particularly from the Citrullus family (watermelon, melon), which enhances the coffee’s natural sweetness and high Brix levels. Microorganisms like lactobacillus and saccharomyces cerevisiae are cultivated and blended with this tropical fruit nectar and sweeteners. The fruit mixture not only contributes flavor but also energizes the fermentation process, bringing the culture’s sugar content to match the degrees Brix of the coffee that will be processed.
The coffee cherries are then fermented with this mother culture for 190 hours. This careful fermentation process ensures that the Brix levels stay above 6 and the pH remains above 4, allowing the development of a distinct and complex flavor profile. The result is a coffee with notes of watermelon candy, melon juice, red raspberry, citric acidity, and a medium body, all while preserving the coffee’s base flavor.
Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.
8 oz/ 227 g
Whole Bean
Finca Monteblanco
Process: Washed, Melon Co-fermentation
Varietal: Caturra, Bourbon
Elevation: 1730 masl
Roast Level: Light
Tasting Notes: Tropical Fruits, Melon, Citrus, Candy
