*Tropical Co-ferment*

Country: Colombia

Farmer: Rodrigo Sanchez

Location: San Adolfo, Acevedo, Huila

Farm: Finca Monteblanco

Variety: Purple Caturra

Altitude: 1750 m.a.s.L.

Process: Natural Anaerobic Co-ferment

Harvest: April-May 2026

Tasting Notes: Daiquiri, Red Kool-Aid, Passionfruit

The process begins with the isolation and cultivation of specific microorganisms, primarily Lactobacillus and Saccharomyces cerevisiae. These are grown separately and then combined into a “mother culture,” which is progressively enriched with tropical fruits - pineapple, cholupa, gulupa, and passion fruit - as well as natural sugars such as molasses and cane sugar. Over approximately 8 days (190 hours), this culture ferments and develops, building complexity while reaching carefully monitored pH and Brix levels.

Once the culture is ready, freshly harvested cherries are sorted, floated to remove defects. The coffee is then transferred into sealed fermentation tanks, where the prepared fruit culture is added directly to the coffee mass.

A second fermentation follows, lasting roughly 150 hours, during which strict controls are maintained. The team ensures Brix levels remain stable and acidity does not become excessive, preserving balance while encouraging expressive fruit development.

The intention throughout is precision—not intensity for its own sake. By carefully managing microbial activity and nutrient inputs, the process integrates tropical fruit characteristics without overwhelming the inherent profile of the coffee.

After fermentation, the coffee is dried slowly using a combination of parabolic dryers and raised beds, stabilizing the seed and preserving the nuanced aromatics developed during fermentation.