Purple Catuai Processed with Passion Fruit Yeast Anaerobic Washed Coffee Beans from Mont Blanc Estate in Huila, ColombiaCoffee Bean Intro:

Origin: Colombia Huila

Estate: Mont Blanc Estate

Elevation: 1900 meters

Variety: Purple Catuai

Processing Method: Passion Fruit Yeast Anaerobic Washed Process

Grade: Supremo

Harvest Season: 2021 Year

Region Introduction

Colombia Huila Province is located at the intersection of the central and eastern Andes mountain ranges, situated in southern Colombia. 。 The coffee growing areas of Huila are centered around the city of Pitalito, （Pitalito） primarily operated by smallholder farmers. Over the past ten years, they have worked together to produce specialty coffee that highlights the terroir of the region. The use of manual harvesting, dedicated processing, and careful post-harvest sorting all contribute to raising awareness of the region.

In recent years, the Huila Provincial Coffee Committee has maintained close communication with the National Federation of Coffee Growers of Colombia, enhancing the cultivation and processing techniques of Huila coffee farmers. Especially with the development of anaerobic processing techniques in recent years, Colombian coffee has also moved in new directions.

Mont Blanc Estate

Mont Blanc Estate is located on the winding mountain roads of Vereda La Torcola in Pitalito, and is a coffee farm operated by the owner Rodrigo Sanchez Valencia of the estate. Its coffee cultivation dates back to his grandfather. Mont Blanc Estate is situated on hilltops with land covering approximately ， hectares. The estate is equipped with complete processing facilities such as a wet mill and drying equipment. 18 In the year,

it participated in a local 2002 coffee training Rodrigo program, which taught cupping knowledge to the children of local coffee producers. Prior to this, he and his family had never considered the flavor aspects of coffee. By learning to distinguish coffee flavors, he and his father as well as grandfather were able to establish connections between the farming techniques they applied and the attributes of the coffee produced during cupping. At the same time, they also began learning about cupping competitions,

through which they learned about the quality differences between coffee plots within their own estate. He Rodrigo realized that after his estate won a cupping competition one year, it did not continue to achieve good rankings afterward. Therefore, he decided to research how to consistently produce high-quality coffee. This led him to explore the trees planted at Mont Blanc Rodrigo Estate, where he discovered various varieties planted by his grandfather in the 1900s. It was during this time that this Purple Catuai was noticed and distinguished. Coffee Variety This coffee variety is Purple Catuai, a mutation of Catuai. It is a naturally occurring low-probability variant of Red Catuai. The characteristic of Purple Catuai is that its top shoots grow copper-purple young leaves, and the fruits turn deep purple when ripe. ， At that time, among the more than 10,000 coffee trees on his own estate, 100 trees with Purple Catuai characteristics were identified. Purple Catuai is a variety that survived the Colombian leaf rust epidemic in the year, known for its unique flavor, high disease resistance, and high Brix levels. Coffee Processing Method Mont Blanc 1980 Estate is renowned for its scientific post-processing techniques and high mastery of rare varieties. Especially during post-processing fermentation, precise control of variables such as temperature, humidity, sweetness, sugar content, and oxygen levels is required to meet the growing demands and standards for flavor and taste. This batch of coffee was processed using the Passion Fruit Yeast Anaerobic Washed method.

Mont Blanc

Estate first measures the Brix level of the harvested coffee beans, Rodrigo and then determines 2 the appropriate processing 26 method 2012 based on the indicated sugar content. Coffee with a Brix level of

is used for washed processing. First, the pulp and flesh of the coffee cherry are removed, then the coffee cherries are fermented with passion fruit. The high sugar content provides an excellent environment for the growth of the microbial strain, which is cultivated and then left to ferment anaerobically in a sealed barrel with the parchment coffee.

The fermentation time is controlled between

hours, then thoroughly washed with clean water, and then ， transferred to a solar dryer for several days, and finally moved to a shaded raised bed to complete the drying process. Best Coffee Roasting Recommendation Best Coffee Cupping Information Best Coffee Brewing Recommendation 24-27 Filter:

Water Temperature: Dose: Coffee-to-Water Ratio: Grind Size: Medium-Fine Grind (China Standard Sieve Pass Rate 28-32 Brewing Method: Three-Stage Extraction. Use grams of water for blooming for seconds, then pour in a small circular motion until reaching grams for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring until reaching grams and stop. When the water level drops and is about to expose the coffee bed, remove the filter (start timing from blooming). Total extraction time is 。

Filter: V60#01 Water Temperature: 90-91°C Dose: 15g Coffee-to-Water Ratio: 1:15 Grind Size: Medium-Fine Grind (China Standard 20# Sieve Pass Rate 80%) Brewing Method: Three-Stage Extraction. Use 30g of water for blooming for 30 seconds, then pour in a small circular motion until reaching 125g for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring until reaching 225g and stop. When the water level drops and is about to expose the coffee bed, remove the filter (start timing from blooming). Total extraction time is 2'00".

Passion Fruit, Grape, Honey, Floral Aroma

Best Coffee Brewing Recommendation

Filter: V60#01

Water Temperature: 90-91℃

Coffee Dose: 15g

Coffee to Water Ratio: 1：15

Grind Size: Medium-Fine Grind (China Standard 20 Sieve Percentage) 80%）

Brewing Method: Three-Stage Extraction. Use 30 grams of water for blooming 30 seconds, pour with a small stream in a circular motion until 125 grams for the first pour, then continue pouring when the water level is about to expose the coffee bed until 225 grams and stop pouring. Remove the filter when the water level is about to expose the coffee bed (start timing from the beginning of blooming). Total brewing time is 2'00"。