Monteblanco Pina Colada Purple Caturra
Josh’s notes:
One of most interesting coffees I've had in a long time. Reminds me of drinking yakult yogurt when I was a kid. Unique and delicious. While cooling it turns into juicy fruit gum, (without the flavor fade) and an aloe drink sweetness. We will definitely be getting more of this in the future. Monteblanco seemingly never misses.
Glitch’s notes:
Located in the Huila region of Colombia, the farm is currently managed by Rodrigo Sanchez, the third-generation producer at Monteblanco. Known for his innovative approach to fermentation, Rodrigo's coffees are distinguished by their unique flavor profiles.
This particular batch is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans.
By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, combined with years of research and experimentation in processing methods, this coffee offers a spice-like subtle aroma with juicy flavors reminiscent of pineapple and peach.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
One of most interesting coffees I've had in a long time. Reminds me of drinking yakult yogurt when I was a kid. Unique and delicious. While cooling it turns into juicy fruit gum, (without the flavor fade) and an aloe drink sweetness. We will definitely be getting more of this in the future. Monteblanco seemingly never misses.
Glitch’s notes:
Located in the Huila region of Colombia, the farm is currently managed by Rodrigo Sanchez, the third-generation producer at Monteblanco. Known for his innovative approach to fermentation, Rodrigo's coffees are distinguished by their unique flavor profiles.
This particular batch is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans.
By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, combined with years of research and experimentation in processing methods, this coffee offers a spice-like subtle aroma with juicy flavors reminiscent of pineapple and peach.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.
Josh’s notes:
One of most interesting coffees I've had in a long time. Reminds me of drinking yakult yogurt when I was a kid. Unique and delicious. While cooling it turns into juicy fruit gum, (without the flavor fade) and an aloe drink sweetness. We will definitely be getting more of this in the future. Monteblanco seemingly never misses.
Glitch’s notes:
Located in the Huila region of Colombia, the farm is currently managed by Rodrigo Sanchez, the third-generation producer at Monteblanco. Known for his innovative approach to fermentation, Rodrigo's coffees are distinguished by their unique flavor profiles.
This particular batch is fermented with pineapple, passion fruit, orange, mango, and panela—a traditional Colombian unrefined sugar—along with yeast. This process extracts the enzymes from the fruits, which are then used to ferment the coffee beans.
By leveraging the high sugar content and optimal conditions for microbial activity in the Purple Caturra variety, combined with years of research and experimentation in processing methods, this coffee offers a spice-like subtle aroma with juicy flavors reminiscent of pineapple and peach.
Roast:
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen for long term storage.