COLOMBIA FINCA MONTEBLANCO BLUEBERRY ANAEROBIC CO-FERMENT

Innovation meets tradition at Finca Monteblanco, where producer Rodrigo Sánchez Valencia continues a family legacy while pushing the boundaries of coffee processing. With a deep curiosity for fermentation and its potential, Rodrigo has become celebrated for developing expressive, fruit-driven profiles that remain grounded in the integrity of the coffee itself.

Working alongside his team at Aromas del Sur, every step, from germination to export, is carefully managed to ensure consistency, traceability, and quality. This co-ferment is a reflection of that philosophy. It’s a coffee designed not to mask the bean, but to unlock its full sensory potential.

This lot undergoes a controlled co-fermentation process designed to build a distinct berry-forward profile while maintaining balance and structure. The process begins with the isolation and cultivation of specific microorganisms - primarily Lactobacillus and Saccharomyces cerevisiae - which are grown separately before being introduced into a developing culture.

A key differentiator in this process is the use of a hydromel base, created by boiling and extracting compounds from fruits to concentrate their essence. This is added to the microbial culture alongside red fruits and blueberries, forming a “mother culture” that is progressively fed with sugars like molasses or cane sugar to sustain microbial activity. Over roughly 150 hours, this culture ferments and stabilizes, reaching the targeted Brix and pH levels before being introduced to the coffee.

Once harvested, the coffee is sorted, floated, and pulped before being transferred into sealed fermentation tanks. The prepared fruit culture is added, and the coffee undergoes a second fermentation of approximately 150 hours, with strict monitoring to maintain sugar levels and control acidity. 

Throughout the process, the focus is on precision rather than intensity, building layered blueberry and red fruit characteristics through controlled microbial activity without overwhelming the intrinsic qualities of the coffee.

Blueberry candy! This is a sweet and fragrant coffee that we can't stop sipping. We especially love it iced.