Purple Caturra
Mango Co‑ferment Washed
Monteblanco

Tastes Like: Propitious Mango, Sakeru Gummy, Oolong

Origin: Finca Monteblanco, Huila, Colombia

Variety: Purple Caturra

Producer: Rodrigo Sanchez Valencia

Elevation: 1730 masl

Process:  Mango Co-ferment Washed

Farm and Producer

Rodrigo Sánchez Valencia manages Finca Monteblanco in Vereda La Tocora, near San Adolfo, Huila. The 18-hectare farm occupies a hilltop, with its wet mill and drying facilities above the planted slopes. Coffee cultivation in his family began with his grandfather.

Learning to cup in 2002 helped Rodrigo connect growing and processing decisions with coffee quality. He works with Claudia Samboni, farm manager Don Gerardo, and the farm team to manage harvesting and prepare separate lots. Coffee is milled for export at Aromas del Sur in Pitalito.

Variety

Caturra is a compact, naturally occurring mutation of Bourbon that became widely cultivated in Latin America. Its smaller stature allows closer planting, while careful cultivation and processing remain important to its cup quality.

Processing

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.