Colombia

Finca Monteblanco, managed by the Sánchez family in Huila, offers ideal conditions for cultivating a wide range of coffee varieties. For this particular process, the Purple Caturra variety was chosen for its high Brix content and natural sweetness, traits that foster optimal conditions for microorganisms such as Lactobacillus and Saccharomyces cerevisiae. These cultures are first developed separately, then combined with fruits like pineapple, passion fruit, orange, and mango in a 200-liter container, along with panela or molasses to nourish the culture.

After 190 hours of fermentation, the mother culture reaches ideal Brix and pH levels. Ripe cherries are then harvested, floated, and pulped. Inside sealed 200-liter tanks, 80 liters of the fruit culture are added to the coffee. The mixture ferments for 150 hours, maintaining a Brix level above 6 and a pH above 4.