Colombia Passion Fruit Co-Ferment Rodrigo Sanchez

Highlights

“From our friends at Finca Monteblanco comes a passion fruit co-ferment that's basically liquid magic in your cup. We're talking upfront passion fruit syrup sweetness that evolves into wild tropical complexity as it cools. The Passionfruit Coferment Washed process starts with a mother culture, containing microorganisms such as lactobacillus and saccharomyces cerevisiae, sourced from Rodrigo's Purple Caturra coffee cherries. A portion of this culture is set aside and enriched with passionfruit, cholupa fruit, and panela or molasses. This primary fermentation phase of the mother culture spans nearly 200 hours to achieve the optimal Brix and pH levels suitable for coffee processing. Upon arrival at the Monteblanco mill, coffee cherries undergo an initial assessment of their sugar content. Following this, cherries are meticulously sorted to remove any impurities before being pulped and transferred into a sealed tank with a capacity of 200 liters. Here, the fermented culture, previously enriched with fruit essences, is introduced into the tank alongside the pulped coffee. The mixture is left to ferment for several days under controlled conditions. Subsequently, the coffee undergoes a drying process, starting with 2–3 days of sun drying, followed by 15–18 days of controlled drying.”