Monteblanco Purple Caturra Tropical Washed

Rodrigo Sanchez Valencia is 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.   

Rodrigo cultivates a variety that he calls ‘Purple Caturra’, which is a version of Caturra whose cherries ripen to a deep red (almost purple). These Caturra trees are very often contributors to the many exciting and innovative microlots hail from Monteblanco. 

These Purple Caturra cherries were selectively handpicked at the peak of ripeness and were then moved to a processing site operated by Aromas del Sur (a group formed by three farms: Monteblanco, Progreso and La Loma). 

At the site, all harvested and arriving cherries are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur, will then decide which processing method is most appropriate and relevant.  

Purple Caturra was chosen for this ‘Tropical Washed’ process due to its versatility and high Brix concentration, which fosters optimal conditions for microorganisms like Lactobacillus and Saccharomyces cerevisiae.  

Prior to harvesting the cherries, a 80-liter fermentation ‘solution’ is prepared in a 200-liter container (the hope is to match exactly the same Brix levels as the coffee). This mother culture is fermented for 190 hours to reach the appropriate pH and Brix. 

Once the cherries are harvested and delivered to be processed, Brix levels are measured, the cherries are floated to remove impurities or underripe/damaged beans, and the coffee is pulped into 200-liter tanks with the fruit solution. The tanks are sealed and the pulped coffee then ferments for an additional 150 hours, ensuring Brix stays above 6 and pH above 4. This process highlights the fruit notes without overpowering the coffee's natural flavor, maintaining coffee as the main foundation of the preparation. 

The careful fermentation and processing method results in a coffee that not only carries the distinct characteristics of the Purple Caturra variety but also embodies the passion and dedication of the Monteblanco farm.    

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.