Fruit Juice - Single Origin - Colombia Monteblanco Pink Bourbon
Farm: Finca Monteblanco
Producer: Rodrigo Sanchez Valencia
Varietal: Pink Bourbon
Process: Anaerobic Washed
Strawberry Candy, Champagne, Vibrant
About Fruit Juice
This is our first time offering a coffee from the Monteblanco farm, let alone a coffee that is an anaerobic washed process coffee, so we wanted to start with something incredible! This coffee is an almost indescribable experience, with flavors that are not merely "notes" but more like an entire orchestra.
Monteblanco Farm is located at 1730m above sea level, along the winding roads of Vereda La Tocora in the San Adolfo municipality above Pitalito in Colombia.
About the Varietal:
(from the importer)
Colombia, Rodrigo found there were trees he had not noticed before, trees with different characteristics, including broad leaves that looked like Gesha. In the cup, the coffee he harvested also tasted like those of Gesha. This was the beginning of Pink Bourbon lot separation. Rodrigo learned that his grandfather had bought those seedlings in San Adolfo during the early 80’s during a leaf rust attack of la roya when he had to replace a portion of the farm’s trees.
In San Adolfo and Palestina, the Colombian Coffee Growers Federation ran an experimental farm in the 50’s and 60’s planted with 500 varieties, so Rodrigo and his grandfather think the trees probably originated from that farm. In 2014, Rodrigo planted three hectares of Monteblanco with Pink Bourbon and was delighted with its adaptability, productivity, and resistance to leaf rust. The cherries ripen to a rosy pink/orange color, giving name to this unique coffee variety.
About the Process:
(from the importer)
During the harvest, all coffees are measured for their degrees Brix to determine sugar content and allocate them to the best-suited processing method. Cherries with 26° Brix are chosen for Fruit Juice Anaerobic Washed processing. First, floater cherries are removed and the remaining healthy cherries are placed in sealed tanks with zero oxygen for 100 hours, roughly four days.
Next, cherries are de-pulped and the beans are returned to the sealed tanks for another 60 hours. Once the temperature has reached 38°C and the pH is 4.6, the coffee is thoroughly washed and transferred to the drying stage. Beans dry in the solar dryer for three to four days and are then placed on raised beds in the shaded dryer for 20-25 days until they reach 10.5-11% humidity.