Purple Caturra Pineapple Yeast Anaerobic Washed Coffee Beans from Mont Blanc Estate, ColombiaCoffee Bean Intro:

Coffee Information

Origin: Colombia Huila

Estate: Mont Blanc Estate

Elevation: 1900 m

Variety: Purple Caturra

Processing Method: Pineapple Yeast Anaerobic Washed Processing

Grade: Supremo

Crop Year: 2021 year

Region Introduction

Huila Province is a renowned coffee-growing region in Colombia, located where the central and eastern Andes mountains meet, in the southern part of Colombia. The coffee-growing areas of Huila are centered around the city of Pitalito ( Pitalito ), primarily consisting of smallholder farms. Over the past decade, they have worked together to produce specialty coffees that highlight the terroir of the region. Hand-picking, meticulous processing, and careful post-harvest sorting have all contributed to raising awareness of the area.

In addition, the Huila Coffee Committee maintains close communication with the National Federation of Coffee Growers of Colombia, which is the central organization of Colombia’s coffee industry, possessing advanced coffee cultivation techniques and processing technologies, and is committed to leading the Colombian coffee industry toward new dimensions of development. The Huila region serves as a pioneer in innovative coffee farming in Colombia.

Mont Blanc Estate

Mont Blanc Estate is located on the winding mountain roads of Vereda La Torcora, Pitalito, and is managed by the estate owner Rodrigo Sanchez Valencia . The coffee cultivation here dates back to his grandfather. Mont Blanc Estate sits atop a hill, covering approximately 18 hectares, and has complete processing facilities such as a wet mill and drying equipment ， that allow for independent coffee bean processing. 。

In 2002 , Rodrigo he participated in a local coffee training program that 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 and 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, Rodrigo he also began learning about cupping competitions. Through these competitions, Rodrigo he became aware of the varying quality of coffee from different plots within his own estate. He realized that after winning a cupping competition one year, his estate did not continue to achieve good rankings, so he decided to research how to consistently produce high-quality coffee. This led him to explore the trees planted at Mont Blanc Estate, where he discovered various varieties planted by his grandfather in the 1980 s. The Purple Caturra was noticed and distinguished around this time.

Coffee Variety

The variety of this coffee is Purple Caturra, a mutation of Caturra. It is a low-probability natural mutation derived from Red Caturra. ， The mutation probability is extremely low, at only 0.08% . Purple Caturra is characterized by copper-purple young leaves at the top of the plant, and the fruits turn deep purple when ripe. Rodrigo At the time, among the more than 2 thousand coffee trees on his estate, 26 trees with Purple Caturra characteristics were identified. Purple Caturra is a variety that survived the Colombian coffee leaf rust outbreak in the 2012 and is known for its unique flavor, high disease resistance, and high Brix level.

Coffee Processing Method

Mont Blanc Estate is known for its scientific post-processing techniques and high mastery of rare varieties. Particularly 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 pineapple yeast anaerobic washed processing. Mont Blanc Estate first measured the Brix level of the harvested coffee beans and determined the appropriate processing method based on the indicated sugar content. Coffee with a Brix level of 24-27 was used for washed processing. The coffee cherries had their skin and pulp removed, then the coffee fruit was fermented with pineapple . The high sugar content provided an excellent environment for microbial growth, cultivating the strains, which were then left to ferment anaerobically in sealed barrels with the parchment beans.

The coffee fermentation time was controlled between 28-32 hours, after which it was thoroughly washed with clean water, then transferred to a solar dryer for several days, and finally moved to shaded raised beds to complete the drying process.

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