Purple Caturra Coconut Lemonade Co-Ferment Medium Roast Coffee Beans

Statistics 

Location: Huila Columbia

Process: Fruit Fermentation

Varietals: Purple Caturra

Grower: Rodrigo Sanchez Valencia

Altitude: 1730 masl

Tasting Notes: The aromatics pop the coconut right out, and the lemon tones balance nicely with the Colombian coffee profile. Medium roasts push the tastes much higher in our book, a little hint of citric acidity, some classic Colombian nuttiness, good body with clear sweet coconut tones, a little stronger in the aromatics but also clear in the tastes. Still unique but links more to traditional coffee tastes.

Columbia Purple Caturra Coconut Lemonade Co-Ferment 

Purple Caturra Coconut Lemonade Co-Ferment Medium Roast is the most exceptional coffee I tasted at the Specialty Coffee Expo in Chicago March of 2024.

This Coconut Lemonade Co-fermented Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae which were derived from Rodrigo’s Purple Caturra coffee cherries. 80 liters of this culture is separated to be fed with sugar, molasses, dried coconut, and concentrated citrus juice. The ingredient mixture contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of the mother culture takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing. 

Before being processed with the 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 pulped and 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 pulped 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

Shipping: The price of shipping one bag of coffee is the same for 2 bags of coffee.

FREE Local Delivery is available with a minimum purchase of two bags of roasted coffee to the following Oregon cities: Mount Angel, Silverton, Scotts Mills, Woodburn, Canby, Hubbard, Sublimity, Stayton, Aumsville, Keizer, and Salem.