This batch from Finca Monteblanco, Caturra variety and fermented with mango, dazzles us in the cup with its extremely tropical notes. A fragrance of mango jelly beans and a more velvety aroma with notes of passion fruit. In the mouth it has a juicy and electric, very tropical acidity and a smooth, slightly unctuous body with caramel notes.
Rodrigo Sánchez Valencia is a third generation coffee farmer at Finca Monteblanco. His grandfather started growing coffee several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm.
Finca Monteblanco is located near the Cueva de los Guácharos, one of Colombia's 59 protected parks. The Suaza River also passes nearby and provides fresh water for the cultivation and processing of coffee cherries.
Rodrigo grows Caturra, Geisha, Pink Bourbon and Pacamara varieties at Finca Monteblanco. The high altitude and magnificent microclimate of Acevedo, Huila, create the ideal conditions for the cultivation of specialty coffees.
Process
The cherries are selectively hand-picked and taken to the local Washed station.
Before processing the cherry, Rodrigo combines a blend of lactobacillus, saccharomyses and cerevisiae bacteria for a total of 10 different yeasts to promote the fermentation of the cherry. Rodrigo also added mango to this blend for added flavor. Finally, he adds a sugar-rich mixture to feed the fermentation such as molasses, panela or granulated sugar. The mixture is sealed and fermented for 8 days.
Once picked, the cherries are pulped and added to the fermented fruit mixture. The coffee ferments for an additional 180 hours (7.5 days).
After fermentation, the parchment is washed with clean water and placed on parabolic beds to dry. The parchment is raked frequently to ensure uniform drying. The parchment takes approximately 20 to 25 days to dry.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe.
Method: V60
Mill: Fellow Ode to number 6
Recommended mineral water: Lanjarón
We used 17 grams of coffee for 270 grams of water at a temperature of 96º.
We add the water in 3 pours. First pour 60 ml wait 30 seconds, the second pour add 105ml of water at 1:00 and then pour the rest of the water until we reach 270ml. The total time of infusion should be of 2:40. obtaining with this recipe a TDS of 1.26% and a percentage of extraction of 20.01%.
