ROASTERS’ CUP -COCONUT LEMONADE

ABOUT THIS COFFEE
Processed using a unique fermentation method with coconut lemonade, enhancing the coffee’s natural sweetness and high Brix levels to develop distinct and complex profile (refreshing citrus with
a hint of coconut, with heavy, creamy body and balanced acidity).

Processing Method:  Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae.
Mother Culture Preparation: Blend of microorganisms with citrus juices and dehydrated coconut.
Fermentation: Coffee cherries are fermented with the mother culture for 190 hours.
Finalization: Ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee’s base flavor.

Monteblanco farm, nestled in the hills above Acevedo, Huila, Colombia, is a family-run operation led by Rodrigo Sánchez, whose passion for coffee spans generations. His family’s coffee journey is one of innovation and tradition producing award-winning coffees that reflect both their heritage and their commitment to excellence.

Varietal: Purple Caturra

Process: Natural Coconut Fermentation

Region: Huila

Origin: Colombia

Elevation: 1730 MASL

Taste notes: Toasted Coconut , Lime Zest, Caster Sugar

Brew method:  Filter

Limited supply – available in 200g bags