Description

Monteblanco farm is located in acevedo, huila, near the cueva de los guácharos national park. The owner is rodrigo sánchez. The farm grows geisha, pink bourbon, pacamara, caturra red, and caturra purple. The soil is volcanic and rich in nitrogen. The farm has a modern processing station and a cold fermentation room maintained at 10–14°c. Between 2017 and 2019, monteblanco coffee won the yara champion program and roasters united awards. Management is carried out through the company aromas del sur.
Coconut lemonade fermentation process

This unique process begins with the creation of a “mother culture” containing microorganisms such as lactobacillus and saccharomyces cerevisiae, extracted from purple caturra cherries. To 80 liters of this culture, a mixture of citrus juices, dried coconut, sugar, and molasses is added. This mixture ferments for 190 hours until the desired sugar (brix) level and ph are achieved.

After this, selected coffee cherries are placed in a sealed 200-liter tank, where 80 liters of the prepared culture are added. The fermentation continues for 150 hours, with brix levels not dropping below 6 and ph not below 4. After fermentation, the coffee is dried for 2–3 days in direct sunlight and an additional 15–18 days under shade until it reaches a moisture content of 10–11%.