Origin: Colombia
Region: Huila
Variety: Caturra, Bourbon
Altitude: 1730 MASL
Processing: Co-Ferment w/ Citrullus Nectar (Watermelon)
Monteblanco Watermelon Co-ferment
Tasting Notes: Watermelon Candy, White Peach, Mint
This Citrullus Nectar Co-fermented Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae which were derived from Rodrigo’s Purple Caturra coffee cherries. 80 liters of this culture is separated to be fed with sugar, molasses, and concentrated melon and watermelon juice. The ingredient mixture contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of the mother culture takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.
Before being processed with the fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the pulped coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.
Tasting Notes: Watermelon Candy, White Peach, Mint
This Citrullus Nectar Co-fermented Washed process begins with the creation of the fermentation culture that will be used. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae which were derived from Rodrigo’s Purple Caturra coffee cherries. 80 liters of this culture is separated to be fed with sugar, molasses, and concentrated melon and watermelon juice. The ingredient mixture contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of the mother culture takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.
Before being processed with the fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the pulped coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.
Origin: Colombia
Region: Huila
Variety: Caturra, Bourbon
Altitude: 1730 MASL
Processing: Co-Ferment w/ Citrullus Nectar (Watermelon)
Sourced & Roasted With Intention
We individually profile and roast each coffee to their specific sweet-spot
Sourcing & Selection
Vesta direct sources 90% of our coffees directly from farmers and coops at origin. And uses trusted export partners for the remaining coffees.
All coffees are selected based on taste profiles. We believe that origin, processing and terroir all play a part to make each coffee unique.
Maintaining Relationships
You will notice that many of our coffees are available for multiple years. We are proud (and thankful) to be able to work with many of the same farmers year-after-year. Many times purchasing the farmers entire harvest. Helping the producer have some economic stability, and helping us with a consistent product year after year.