Monteblanco Caturra Kumquat Extended Fermentation FW

Rodrigo Sanchez Valencia a third-generation coffee farmer at Finca Monteblanco. His grandfather began cultivating coffee here several decades ago, and today, Rodrigo works to preserve the natural diversity and productivity of the farm.  

Finca Monteblanco is located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza river also runs nearby and provides fresh water for cultivation and processing.

Rodrigo cultivates Caturra, Geisha, Pink Bourbon and Pacamara varieties on Finca Monteblanco. The high altitude and superb microclimate of Acevedo, Huila creates the ideal conditions for cultivating specialty coffees.

Caturra was selected for this lot thanks to its versatility and consistently high Brix readings, which create an ideal environment for beneficial microorganisms like Lactobacillus and Saccharomyces cerevisiae (brewer’s yeast). These strains are first cultivated separately before being introduced, along with other ingredients, into the coffee fermentation process. For example, when kumquat is used as the fermentation fruit, Rodrigo adds orange juice to the starter culture and ferments it with high-energy ingredients like molasses to activate the microorganisms. 

After harvesting, cherry is delivered to the wet mill where Brix levels are measured, and floatation is used to remove any impurities or off-grade cherries. The clean, ripe cherry is then transferred to sealed fermentation tanks along with 80 liters of the prepared fruit and yeast solution. Fermentation continues in these tanks for 180 hours, monitored until Brix levels rise above 6 and pH levels stabilize above 4. This approach helps enhance the coffee’s fruit-forward notes while preserving its inherent clarity and structure. 

After fermentation, parchment is washed in clean water and laid in parabolic beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 20 to 25 days for parchment to dry.  

Founded by experienced agricultural trader Vicente Mejía, Clearpath Coffee works with producers in Colombia and exports high quality, sustainable single-origin coffees from smallholders, cooperatives and estates. Clearpath partners with producers to support ethical, sustainable growth through fair prices, direct communication with buyers and building long term relationships with sustainability-minded buyers.