Purple Caturra - Pina Colada Washed - Finca Monteblanco

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

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

Tastes Like: Pineapple, Mint, 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.: Purple CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Producer: R odrigo Sanchez Elevation: 1730 MASL Process: 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. Co-FermentationCo-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'. with Fruits and Yeasts From the producer For this process caturra purpura was chosen for its versatility in the preparation of any process, thanks to its higher concentration of Brix degrees, added to this has a large sweetness material that allows the microorganisms have an optimal area to work, where some of them are extracted as lactobacillus and saccharomyses cerevisiae, then begin to cultivate separately before incorporating them into the coffee, giving way to a large scale where you get to produce a significant volume. Once these microorganisms have been separated, a part of them is removed to another new culture, the fruit that we as producers want to induce in the coffee is added to give that flavor at the end, that is to say, to separate a mass of 80 liters for a can of 200 liters of that mother culture to which we have already added fruit and sweetened, with this it is taken to Brix degrees equal to the degrees that the coffee already has; In order for this mother culture to reach its optimum state it takes 8 days, which is summarized in 190 hours of fermentation for the culture to process together with the fruit until it obtains the Ph and the Brix degrees adequate to enter the coffee. In the case of this process as Piña Colada, we separate the microorganisms and add Pineapple, Coconut Dehydrated and Liquor, then we start fermenting and feeding the mother culture with some energizing base, such as molasses, sugar or panela, providing the energy for the microorganisms to work, little by little we feed it with fruit and candy until we achieve the preparation of the culture that is already fermented and with an excellent load of microorganisms. Subsequently the coffee that is collected is taken, Brix degrees are measured as soon as the lot arrives at the reception site such as