Caturra, Bourbon - Nectar Citrullus Washed - Monteblanco

Highlights

“Finca Monteblanco is a family farm managed by Rodrigo Sanchez Valencia. This Citrullus Nectar Co-fermented Washed process begins with the creation of a fermentation culture containing microorganisms like lactobacillus and saccharomyces cerevisiae derived from Purple Caturra coffee cherries. The culture is fed with sugar, molasses, and concentrated melon and watermelon juice. Coffee cherries are measured for sugar content, floated to remove impurities, pulped and deposited into a sealed tank with the fermented culture for 150 hours, then dried for 2-3 days in direct sunlight and 15-18 days under shaded canopies.”