Caturra Bourbon Peach Syrup Washed

Caturra Bourbon Peach Syrup | Rodrigo Sanchez
Rodrigo Sanchez, Monteblanco
Purple Caturra | Rodrigo Sanchez
Rodrigo Sanchez

Region:
Pitalito, Huila – Colombia

Farm | Producer:
Monteblanco | Rodrigo Sanchez

Altitude:
1.730 m.a.s.l

Varieties:
Caturra & Bourbon

Drying:
Parabolic Drying

Fermentation:
Co-Fermentation

Processing:
Washed

Notes:
White Chocolate, Peach Suryp & Caramel

SCA Score: 88

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Farm Info

Finca Monteblanco, a family-run farm in San Adolfo, Huila, is managed by Rodrigo Sanchez Valencia and Claudia Samboni. Sitting atop a mountain, its unique climate fosters the growth of exotic coffee varieties like Geisha, Pink Bourbon, Pacamara, and Purple Caturra.

Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur dry mill in Pitalito.

Coffee cherries are carefully floated and sorted to remove impurities before selected microorganisms, Lactobacillus and Saccharomyces cerevisiae, are cultivated and blended with peach jam to create a starter culture. The cherries then ferment with this culture for 190 hours, supported by natural sugars such as molasses or panela to nourish the microorganisms, while Brix levels remain above 6 and pH above 4 to enhance fruity complexity and preserve the coffee’s natural profile.

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