Caturra, Bourbon - Nectar Citrullus Washed - Monteblanco

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  60
• Funky
  50
• Bright
  30
• Sweet
  25
• Clean
  20

Tastes Like: Watermelon, Peach, Citrus Origin: Finca Monteblanco, Huila, Colombia VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Producer: Rodrigo Sanchez Valencia Elevation: 1730 masl Process: Nectar Citrullus Co-fermentedCo-fermentationCoffee fermented together with added fruit, yeast, or spices, which imprint their flavor on the bean. Loud, candy-like cups; purists debate whether it still 'tastes like coffee'. WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. 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 millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. and drying facilities at the top of the farm and slopes of coffee planted below. In 2002 Rodrigo participated in a local program teaching local children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to make the connections between the farming techniques they applied and coffee’s resulting attributes in the cup. At this time, Rodrigo also began to learn about cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, where he discovered various varieties his grandfather had planted in the 1980’s. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color. Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have reached the goal of achieving consistent quality. Finca Monteblanco produces microlots with each harvest that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management at ea