COLOMBIA HUILA. MONTEBLANCO FARM. Passion Fruit. Washed anaerobic fermentation.

For the first time, I tried Colombia from the Huila region in Athens, at the Foyer café – I highly recommend stopping by there. I was so impressed by the experience that I was disappointed knowing I wouldn't find anything quite like it for a while. After that, I decided to find this coffee bean in Ukraine and share this experience with you. So, if you happen to pass by my stall, don't forget to ask about this bean so that I can brew it for you in a way that you'll remember for a long time. Another Colombian. Expensive and delicious.

Origin

Region: Huila

Farm: Milan

Growing Altitude: 1730 m

Variety: Red Caturra

Processing Method: Washed anaerobic fermentation with passion fruit pulp

Taste: passion fruit, melon, lemon, cream

Few words about processing method.

For this lot, Caturra Purple coffee was chosen for its high sweetness level, which promotes the rapid activation of microorganisms during fermentation, such as lactobacilli and Saccharomyces cerevisiae. These bacteria are then separated for individual cultivation, added to a mixture of maracuja and a local fruit - chalupa, and fermented for 8 days. After this, 80 liters of the obtained materials are added to the coffee, which is then fermented in 200-liter barrels for another 150 hours.

Next phase...

The next step is to clean off the remaining mucilage followed by drying for 18-20 days. Then, the coffee is placed in rum barrels for 30 days, which the farmers receive from Colombian rum producers. The aging continues until the Brix level reaches 6%, and the pH is at 4. In the final stage, the coffee is sent to a huller to remove all the outer layers. The final product is packed in jute bags with GrainPro protection and shipped for export.