Colombian Purple Caturra Citric.
Produced by Rodrigo Sanchez on the Monteblanco estate, in Huila, Colombia. The coffee is grown 1.730 masl, Purple Caturra varietal, processed by washing and sun drying. Purple Caturra varietal has been bred on the experimental coffee breeding using varietals selected from within the estate. The coffee cherries are harvested and selected for the processing method by Brix (sugar content) count. A probiotic, sugar and citric fruit fermentation mix is brewed for 190 hours of fermentation. High sugar content coffee cherries are added to the mix along with molasses, sugar or panela, to provide energy for the micro-organisms. The coffee is then fermented for 150 hours with the fruit mix; at this stage, they do not allow the Brix degrees to fall below 6 or the pH under 4. This highlights the notes of the fruit, while ensuring that no contamination or alteration occurs to the original Purple Caturra flavour.
THIS COFFEE IS A LEGENDARY FANTASTICAL ADVENTURE.