Colombia, Monteblanco, Blueberry fermentation. 250G.

Aroma: Flowers, berries

Taste:  Grapes, blueberries, elderberry

Body: Smooth, light-bodied

Variety: Caturra, Bourbon

Processing: Washed Blueberry

Altitude: 1730 meters above sea level

Region: Huila

About processing....

For this lot, Caturra and Bourbon coffee varieties with high sweetness levels were selected, which facilitates the rapid activation of microorganisms during fermentation, such as lactobacilli and Saccharomyces cerevisiae. These bacteria are then separated for individual cultivation, and a mixture of blueberries is added, which ferments for 8 days.

Afterward, in 200-liter barrels, the coffee is fermented with the addition of 80 liters of the resulting blueberry culture for 150 hours. During this process, the Brix level decreases to 6, and the pH drops to 4.

The next step involves cleaning off the mucilage remnants, followed by drying for 18-20 days. Finally, all outer layers are removed using a huller, the coffee is packed in vacuum bags, and prepared for export.