Monteblanco Purple Caturra Blueberry Co-Ferment

Some notable firsts for us! Not only are we super stoked to be working with respected coffee producer Rodrigo Sánchez for the first time but we are also excited to be offering the rare Purple Caturra coffee variety for our first time as well. This stand out coffee is what happens when you couple a meticulous coffee producer with a rare coffee variety along with a unique and precise co-ferment process. The blueberry and purple fruit notes in this coffee are truly off the hook! This co-fermented microlot is juicy and ultra-winey with tasting notes of blueberry (think big big blueberry), passion fruit, blackberry, juniper, golden cherry, and hibiscus. Who should drink it? Lovers of big blueberry notes in their coffee! Lovers of identifiable fruit notes in their coffee! Purple fruit lovers! Co-ferment lovers and adventure seekers! Enjoy!

Farm Level Info. Innovation meets tradition at Finca Monteblanco where Rodrigo Sánchez has become known for his ability to develop expressive, fruit-driven coffee profiles while still remaining true to the integrity of the coffee itself. This microlot is a testament of what happens when you don’t try to mask a coffee’s character but instead work to unlock its full sensory potential. The controlled co-fermentation of this coffee began with the cultivation of specific microorganisms- primarily Lactobacillus and Saccharomyces cerevisiae. Unique to this process is the second step, the creation of a hydromel base produced by boiling and extracting compounds from specific fruits to concentrate their essence. This base is then added to the microbial culture, alongside blueberries and red fruit, to create a “mother culture” that is fermented for around 150 hours before it is introduced to the coffee. Once the coffee is harvested, sorted, floated, and pulped, it is then transferred to sealed fermentation tanks where the fruit culture is added and the coffee is fermented for approximately 150 hours, with strict monitoring to maintain sugar levels and control acidity. Throughout the process, the focus is on precision rather than intensity, building layered blueberry and red/purple fruit characteristics through controlled microbial activity without overwhelming the intrinsic qualities of the coffee.

The Purple Caturra Variety. Purple Caturra is a rarely-seen mutation of Caturra that is highly prized by Finca Monteblanco for its high sugar content (creating a sweeter cup) and exceptional performance in experimental co-fermentations. Due to its elevated sugar content, Purple Caturra is an ideal substrate for microbial activity while still retaining structure, balance, and a distinctly coffee-forward foundation. Unlike a typical coffee cherry that is red when it ripens, Purple Caturra is deep purple when it ripens.