Limonada de Coco

processing: Natural** 25-30 Tage
Fermentation: Co-fermented ***

Roasting: Medium

About Natasha and Rodrigo Sanchez:

Natasha and her father, Rodrigo Sanchez Valencia, are the third and fourth generation of coffee growers at Finca Monteblanco, continuing the legacy of his grandfather, who started growing coffee there decades ago. The Sanchez are dedicated to preserving the farm's natural diversity and productivity.

How did we get this coffee?

We came across this coffee through our friend Lolly in Colombia. Lolly knows Natasha personally and we were lucky enough to get our hands on this rare batch. This coffee is mainly sold abroad and distributed by two traders in the world. Our coffee comes from the small batch that stayed in Colombia. But don't worry, our batch was very small.

* In the context of coffee, the term refers to"Medium acidity"To a sensory property that describes the brightness and freshness of the coffee taste. It is important to note that this acidity is not comparable to the acid in lemon juice or vinegar, but rather characterizes the vibrant and refreshing qualities of coffee. A "medium acidity" signals that the coffee has a balanced and moderate acidity. This can highlight a pleasant freshness and slight sharpness in the taste of the coffee without dominating.

** TheNatural processIn coffee preparation, also known as dry preparation, is a method in which mature coffee cherries are harvested and then dried in the sun with their fruit shell, rather than first removing them as in other methods. During this process, which can take several weeks, the cherries are regularly turned to ensure uniform drying. After drying, the dried pulp is removed before sorting and packing the beans. This method is known for its ability to give the coffee rich, complex and fruity flavors, but it also carries the risk of higher variability in quality.

*** TheCo-fermentationIs a special processing method for coffee beans, in which they are fermented simultaneously with other natural fruits or substances. During this process, natural yeasts found on the fruit or in the surrounding area play a crucial role. These yeasts convert the sugar into alcohol and contribute to the development of complex flavors. Co-fermentation can lead to unique and diverse flavor profiles in coffee, with the type of fruit used and the environmental conditions during the fermentation process being crucial. This approach allows coffee farmers and roasters to create experimental and innovative types of coffee with unusual flavors.

Cultivation details

Finca Monteblanco is located near the Cueva de los Guacharos, which is one of Colombia's 59 protected parks. It also benefits from the nearby Suaza River, which provides fresh water for cultivation and processing. The farm grows a variety of coffee plants, including Caturra, Geisha, Pink Bourbon and Pacamara. The exceptional altitude and microclimate in Acevedo, Huila, offer ideal conditions for growing specialty coffees.

Harvest and post-harvest practices

When harvested, the cherries are selectively picked by hand and then transported to their own wet mill. Here the cherries are subjected to a swimming process to weed out under-and overripe beans. For processing, Rodrigo prepares a unique blend containing Lactobacillus, Saccharomyses and Cerevisiae bacteria, as well as 10 different yeasts. He refines this blend with cholupa (a sour fruit), dried coconut and a sugary addition like molasses, panela or granulated sugar, creating a rich, flavorful foundation of fermentation. The cherries ferment in this mixture for 8 days and then go through another 180-hour fermentation phase. After fermentation, the coffee is washed and dried on parabolic beds, a process that takes about 25 to 30 days, with frequent raking providing uniform drying.