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Purple Caturra

Washed

Purple Caturra Washed – Data Sheet

– Coffee name: Purple Caturra Washed 
– Grade: Product of Colombia

GEOGRAPHIC LOCATION
– Country: Colombia
– Region: Pitalito, Huila
– Farm: Monteblanco
– Altitude: 1.730 m.a.s.l

GROWING CHARACTERISTICS
– Varieties: Purple Caturra
– Drying: Solar Dryer and Raised Beds in the shade
– Processing: Washed

ORGANOLEPTIC CHARACTERISTICS
– Notes: Honey, Panela, Peach, Vanilla and Sugar Cane
– SCA Score: >87

Farm Info

This unique lot of Purple Caturra Washed is harvested and produced at Finca Monteblanco – a farm located on the very top of a mountain, in the San Adolfo municipality above Pitalito, a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. In the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is possible thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.

Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur dry mill in Pitalito.

Purple Caturra Washed Process

Several years ago, Rodrigo explored the coffee trees planted on Monteblanco. He discovered various varieties his grandfather had grown in the 1980’s.
One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple colour. All cherries harvested are measured for degrees Brix. Based on the sugar content, the team at Aromas del Sur, the umbrella group of Monteblanco, Progreso, and La Loma farms, then designates which processing method is the most appropriate.

Coffees with 20-23 degrees Brix are selected for Washed processing. Floaters are sorted out and placed in the queue to ferment for 24 hours, then it is pulped and after 36 hours of fermentation, it is washed and placed in direct sunlight for the first 5 or 6 days to be transferred to the canopies under shade for the next 20 days until the drying process is complete.

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