Purple Caturra - Mora Azul Washed - Monteblanco

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Experimental
  60
• Funky
  50
• Bright
  25
• Comforting
  25
• Sweet
  25

Tastes Like: Blueberry, Raspberry, Milk Chocolate 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.: Purple CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Producer: Rodrigo Sanchez Valencia Elevation: 1730 masl Process: Mora Azul 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. This standout lot from Finca Monteblanco , managed by Rodrigo Sánchez Valencia , features a meticulous blueberry co-fermentation process that merges science, terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process., and creativity. The process begins with a mother culture derived from Purple Caturra cherries, fermented for 190 hours with sugar, molasses, and concentrated blueberry juice to balance Brix and pH levels. Once pulped, the Caturra and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. cherries undergo an extended 150-hour fermentation in sealed tanks with the cultured infusion, carefully monitored to maintain an ideal environment. The coffee is then dried for 2–3 days in direct sun , followed by 15–18 days under shaded canopies to ensure even moisture loss and preserve delicate aromatics. In the cup, this lot is vibrant and fruit-forward, with expressive notes of blueberry, cotton candy grapes , and a smooth vanilla sweetness. The creamy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and bright acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. round out a clean, layered profile that lingers with a soft, juicy finish. We selected this lot for its lush berry character, whimsical sweetness, and the precision behind its innovative fermentation—an expressive, competition-ready coffee.