Purple Caturra Piña Colada Washed

 For this process, Purple Caturra was selected for its versatility and high Brix concentration, which provides an ideal environment for microorganisms like lactobacillus and saccharomyces cerevisiae. These microorganisms are first cultivated separately before being added to the coffee, allowing for large-scale production. After separating a portion of the culture, fruit is added to induce desired flavors, such as pineapple, coconut, and liquor in the Piña Colada process. The coffee undergoes fermentation for 150 hours, maintaining Brix levels above 6 and pH above 4, ensuring balanced fruit notes that complement the coffee without overpowering its natural flavor.

 Monteblanco farm, managed by the Sánchez family for generations, is located in Acevedo. The farm's environment supports diverse coffee varieties, producing unique sensory profiles.