Colombia

Monteblanco farm, run by the Sánchez family in Acevedo, offers ideal conditions for growing diverse coffee varieties. For this process, Purple Caturra was chosen for its high Brix and natural sweetness, creating optimal conditions for microorganisms like Lactobacillus and Saccharomyces cerevisiae. These are cultivated separately, then combined with fruits like pineapple, passion fruit, orange, and mango in a 200L container, along with panela or molasses to feed the culture. After 190 hours of fermentation, the mother culture reaches ideal Brix and pH levels. Ripe cherries are picked, floated, and pulped. Once inside sealed 200L tanks, 80L of the fruit culture is added. The coffee ferments for 150 hours, keeping Brix above 6 and pH above 4. This careful balance allows fruit notes—like pineapple and passion fruit—to enhance the coffee’s profile without overwhelming its natural character.