Colombia Natural Coconut Lemonade Purple Caturra
The Purple Caturra Natural Coconut Lemonade from Monteblanco Farm in Huila, Colombia, delivers a vibrant cup with tasting notes of tropical fruit, coconut, and juicy lemon acidity. Crafted using a natural process enhanced with coconut lemonade, this coffee undergoes a 190-hour fermentation with a mother culture of lactobacillus, saccharomyces, citrus juices, and dehydrated coconut. This meticulous process develops a creamy body and balanced acidity, preserving the coffee's inherent sweetness and highlighting its refreshing, tropical complexity.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Hulia
Country: Colombia
Producer: Rodrigo Sanchez
Mill: Clearpath Coffee Mill in Pitalito, Huila
Process: Coconut Lemonade Natural
Varietal: Purple Caturra
Harvest date: Semester 2024
Volume Purchased:100% of Production
About the farm: Processed using a unique fermentation method with coconut lemonade, enhancing the coffee’s natural sweetness and high Brix levels to develop distinct and complex profile (refreshing citrus with a hint of coconut, with heavy, creamy body and balanced acidity). Processing Method: Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae. Mother Culture Preparation: Blend of microorganisms with citrus juices and dehydrated coconut. Fermentation: Coffee cherries are fermented with the mother culture for 190 hours. Finalization: Ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee's base flavor.
Drying time: 15 days (11 days raised beds and 4 days in mechanical dryer)
Drying Temperature: between 20 and 40 degrees in raised beds Celsius – 35 to 40 degrees in the mechanical dryer
Humidity: 12.2%
Density: 570
Water Activity: 0.63
Stabilization: 20 Days
Elevation: 1730 masl
Temperature: 15-32’C
Total trees: 96000
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Tropical Fruits, Coconut, Lemon Acidity, Juicy
Processing Cup Effect : 9
Sweetness : 8
Acidity : 7
Clarity : 7
Aftertaste : 8
Floral : 5
Spice : 5
Internal Cup Score : 88.8
Bean: 73 Ground:106
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $8.27LB / $18.24KILO
FOB : $8.75LB / $19.30KILO
Farmer's % : $8.27LB goes directly to Monte Blanco
Our Cost Of Green : $9.55LB / $21.06KILO
Roasted cost 14% : $10.88LB / $24.01KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brewing Guides
We always are updating our Brew Guides to help you brew our coffee amazing off the first dose, if you need any help us message us here or DM us on Instagram.
Here we will share brewing recipes and information about rest dates.
Producer Q & A
How did you come into working in coffee?
I was born into coffee farming. As a 5th generation coffee producer in Pitalito, Huila, my family has cultivated coffee for over a century. My early days were spent learning from my parents and grandparents, absorbing their knowledge, and watching the way coffee was treated with care. It’s not just a business; it’s a legacy and passion passed down through generations.
What makes this harvest or lot different from others?
This harvest is unique because we’ve continued refining our experimental fermentation processes. We’re using innovative techniques, in order to give the coffee vibrant and complex flavor profiles. Each lot is crafted with the utmost care to bring out the best in each bean, and the results are amazing.
What would you say separates your coffee from others?
Our coffee stands out due to the meticulous attention to detail in every step, from cultivation to post-harvest processes. We’re constantly experimenting with fermentation and drying techniques that enhance unique flavor profiles. Additionally, our commitment to environmental sustainability and social responsibility means that every cup you drink is not just high-quality but also ethical.
What does your day consist of managing the farm or farms?
Every day is different but revolves around the health of the coffee trees and making sure every bean is treated as it should through every step. I start by coordinating with farm managers to check how the trees are, then with my team on harvesting schedules, post-harvest processing, and fermentation, not mentioning that everyday might bring a different issue, I have to make sure all orders for our customers are completed and sent on time. Lately, I’ve been focusing a lot on experimental processing methods and sustainability projects, as well as maintaining the relationships we’ve built with buyers around the world. There’s always something to improve or innovate, which keeps me constantly learning.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I look for partnerships where there’s a shared vision of quality and long-term collaboration. It’s important to me that the people who buy our coffee understand the work, culture, and values behind it. I also look for opportunities to co-create, whether that’s through feedback on experimental processes or developing social projects that benefit our community.
Where does your sense of passion for coffee come from?
My passion comes from my family and the land. Seeing the way coffee can change lives in my community keeps me motivated. Coffee is much more than just a drink—it’s a way of life. Every cup of coffee tells a story, and being able to share our story with the world fills me with pride.
Are you looking to grow relationships with long-term partners?
Absolutely. Long-term partnerships allow us to grow together, refine our processes, and invest back into the farm. These relationships are built on trust and transparency, and they help us create more impactful, sustainable coffee production. At the end, we hope our partners end up being friends.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the future of coffee is in transparency and collaboration. More consumers and buyers want to know where their coffee comes from, and that’s a good thing. It allows us to tell our story, to highlight the hard work that goes into every harvest. I’m hopeful that as more people seek quality and sustainability, the industry will shift toward more equitable practices that benefit everyone, from producers to consumers.