Colombia Monteblanco Lychee

Region: Huila, Colombia
Producer: Finca Monteblanco
Varietal: Caturra
Process: Double Anaerobic Washed
Altitude: 1,730 masl
Taste Note: Lychee, honey peach, grape, fruit sugar
Brewing method: Best as pour over (V60, Origami, Kalita), also works well as modern espresso

Roaster Note
This Monteblanco Caturra presents a bright and expressive fruit character, led by lychee and juicy grape, with a delicate sweetness reminiscent of honey peach. The cup carries a clean, polished structure, while the fruit-sugar sweetness gives it a soft and refreshing finish. Its double anaerobic washed process brings an aromatic intensity that makes this a particularly vibrant expression of Caturra.

Bean info

Finca Monteblanco is located in Huila, one of Colombia's most important specialty coffee regions. Huila sits around the convergence of several mountain ranges in southwestern Colombia, close to Nevado del Huila, with coffee-growing areas generally above 1,500 metres. High elevation, moderate temperatures, substantial annual rainfall and mineral-rich volcanic soils create favourable conditions for slow and even cherry development.

The farm's Caturra is a natural mutation of Bourbon and is one of the important traditional varieties cultivated in Colombia. It is valued for its relatively high productivity, good adaptation to highland conditions and ability to produce a clean, sweet cup with pronounced fruit character.

What makes this particular Monteblanco lot distinctive is its Double Anaerobic Washed processing. Rather than relying on a conventional washed fermentation, the coffee undergoes controlled anaerobic fermentation in two stages. The process is designed to manipulate the fermentation environment and develop additional aromatic complexity while retaining the clarity associated with a washed coffee.

According to the supplied producer information, one stage involves placing the depulped coffee into an anaerobic bioreactor and controlling the fermentation through parameters such as temperature and pH. A staged fermentation can be carried out over periods such as 48 + 72 hours, followed by washing and drying. The producer information also describes fruit-assisted fermentation techniques, where fresh fruit can be incorporated into the fermentation medium to encourage additional fruit aromatics.

For this lot, the result is particularly expressive: lychee, honey peach, grape and fruit-like sweetness layered over the clean structure of a washed Caturra. Rather than simply adding fruitiness through the natural process, the controlled fermentation is intended to enhance the coffee's existing aromatic potential while maintaining a transparent and refined cup.