Rodrigo Sanchez--MOJITO PROCESSED
ORIGIN: Huila, Colombia
PROCESS: Mojito Co-Ferment Washed
VARIETAL: Purple Caturra
ELEVATION: 1730 MASL
PRODUCER: Rodrigo Sanchez
SOURCING PARTNER: Ally Coffee
Finca Monteblanco is a family farm managed by Rodrigo and Claudia Sanchez, located high along the winding mountain roads above the town of Pitalito in Huila, Columbia. The farm, founded by Rodrigo's grandfather has many unique varietals planted in the early 1980's. One of these rare varietals is the Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color.
The Mojito Co-Fermented process begins with the creation of a fermentation culture that will be used. The mother culture is derived from the purple caturra coffee cherries hand picked at Finca Monteblanco. 80 liters of this culture is separated, and fed with sugar, molasses, lemon juice, and a mint infusion. This ingredient mixture contributes flavor to the culture, while the sweetener energizes the fermentation process, creating a truly dynamic flavor profile. Before being processed with the fermented culture, cherries are measured for their sugar content. Cherries are then floated to remove any impurities before being depulped and added to a sealed tank. The mother culture is then added to the sealed tank with the freshly pulped coffee and goes through a 150 hour fermentation process. Thereafter the coffee is dried for 3 days in direct sunlight, before being dried for 15-18 days under shaded canopies until it reached 10-11% humidity.