Seasonal Feature
Monteblanco Caturra Washed
COLOMBIA
$23.00 – $105.00
WEIGHT 400g
PRODUCER Rodrigo Sanchez Valencia
VARIETY Caturra
ELEVATION 1730 masl.
TASTE hezelnut, plum, marzipan
ROAST DEGREE
RECOMMENDED BREW METHOD
ESPRESSO
AEROPRESS
HARIO V60 POUR OVER
The Cup
This is a delicious, juicy cup-bursting with notes of plum accompanied with the delicate sweetness of marzipan and a finishing note of hazelnut.
About The Producer
Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top of the farm and slopes of coffee planted below.
About The Process
All cherries harvested are measured for degrees Brix. Based on the sugar content indicated, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is appropriate. Coffees with 24-27 degrees Brix are processed as washed coffees, beginning with depulping cherries they day they are harvested.
Coffee is fermented between 28 and 32 hours, fully washed with clean water, transferred to the solar dryer for several days, and finally moved to shaded raised beds to complete the drying process. Floaters are removed at the first stage prior to depulping to produce clean, consistent coffees that represent the terroir of the farm.
Brewing Recipes
Espresso
18.5g-19g of coffee dry
aim for 25-28 seconds
17g of medium coarse coffee
280ml of 200 degree water
Aeropress
16g of medium fine ground coffee
260ml of 200 degree water