COLOMBIA HUILA MONTEBLANCO COCONUT LEMONADE ANAEROBIC - LIGHT ROAST COFFEE BEANS

Crema and coffee taste
Huila Monteblanco Colombia's light roast is also an excellent filter coffee, with a clean infusion that reflects the precise fermentation. The flavour starts with a sweet hint of coconut, which transitions into a sour note of lemonade.
Origin of coffee

Since the 19th century, Colombia has been famous for its exceptional coffee, with fresh acidity and rich flavours. Its varied climate and geography have resulted in coffees that are highly prized around the world. Huila is one of the most important coffee producing regions in Colombia. Located in the south of the country, it boasts high mountain plantations at altitudes of 1 200-2 000 m, volcanic soils and a microclimate.
Farmers in the Huila region are committed to sustainable and organic farming methods. Many of them focus on specialities and experimental fermentation processes. Finca Monteblanco, one of the famous farms in the Acevedo area, produces top varieties such as Caturra, Geisha, Pink Bourbon and Pacamara. The farm is also close to the Cueva de los Guacharos protected park and the Suaza River, which provides fresh water for coffee processing.
For a given batch of Purple Caturra, the most important step is the complex fermentation. During the process, a mixture of bacteria and yeasts are added to bring out the sugary and fruity notes of the coffee bean. The cherries are fermented for 8 days, then added to the fruit blend and fermented for a further 180 hours. Finally, the cherries are washed and dried for 25-30 days on parabolic beds, which allows for even drying and ensures stability of flavour. The sun was shining on the Colombian plantations when farmer Rodrigo embarked on a bold experiment: he tried anaerobic fermentation. After a few weeks of adding coconut and yeast, the result was a coffee that not only has a traditional flavour, but also subtle coconut notes and fresh lemony acidity. When Rodrigo launched the coffee into the world, the taste of coconut lemonade won the hearts of coffee lovers. Place of origin:
Colombia

Species:
Caturra

Countryside:
Huila

Sea level f. m.:
1730m

Taste:
Fruit, Coconut

Processing:
Anaerobic Instructions for use

Grind the coffee to the right coarseness for the selected preparation method.
Use 1.5-2 teaspoons (approx. 7 g) of coffee per cup, 1 g for a V60 filter, in 14 ml of water.
Pour or pass 94 °C water through the filter.