COLOMBIA MOJITO CO-FERMENT
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Region: Huila, Colombia
Producer: Rodrigo Sánchez
Process: Co-Ferment
Varietal: Purple Caturra
Elevation: 1730 MASL
Farm: Monteblanco
Flavor Notes: Crisp Lime, Mint
Net Wt. 4oz.
What is Co-Ferment (or Anaerobic) Process:
Co-Fermentation begins by creating a mother culture from the lactobacillus and saccharomyces cerevisiae microorganisms derived from the coffee cherries. These are fed with sugar, molasses, and added ingredients of lemon juice and mint leaves. This fruit mixture works to add additional flavor to the coffee, while also nergizing the fermentation to bring the culture's sugar content to match the Brix, or simple sugar, level of the coffee being processed. This takes 8 days, or 190 hours.
Harvested coffee cherries are then placed into a 200 liter sealed tank with the fruit-fermented culture and left to ferment for 150 hours, while the team monitors Brix levels and pH to ensure the coffee’s flavor is well balanced with the fruit.
About the Farm, Monteblanco
Finca Monteblanco is a family-owned coffee farm is located high up along the mountain roads of Vereda La Tocora in San Adolfo above Pitalito, Colombia managed by Rodrigo Sanchez Valencia. Spread across 18 hectares on a hilltop, it features a wetmill and drying facilities, with coffee growing on the surrounding slopes. The farm continues a coffee cultivation tradition started by Rodrigo’s grandfather.
We are a small business creating delicious specialty coffee. Fullfilment times can vary from 3-5 business days, then shipping on top of that. We promise it will be worth the wait.
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