Colombia - Monteblanco Rodrigo Sanchez | Nectar Citrullus Co-ferment - Archived

Origin

• 🇨🇴 Colombia

Tasting notes

Character

• Funky
  75
• Experimental
  60
• Bright
  55
• Clean
  20

Processed using a unique fermentation method with tropical fruit nectar, particularly from the Citrullus family (watermelon, melon), enhancing the coffee’s naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sweetness and high Brix levels to develop a distinct and complex profile (notes of watermelon candy, melon juice, red raspberry, citric 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., medium 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.). Processing Method: Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae. Mother Culture Preparation: BlendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. of microorganisms with tropical fruit nectar and sweeteners. Fermentation: Coffee cherries are fermented with the mother culture for 190 hours. Finalization: Ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee's base flavor. Monteblanco farm, managed by the Sánchez family, is located at 1730 m.a.s.l. in the Samaria district of Palestina. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm, supporting diverse coffee varieties and producing unique sensory profiles. Recommendation: RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. time: 2-3 weeks Filter: 1:15.5-16, 92C Espresso: 1:2.4, 92C, 27-30s