Colombia Monteblanco Passion Fruit Washed
Colombia Monteblanco Passion Fruit Washed
Colombia Monteblanco Passion Fruit Washed
Colombia Monteblanco Passion Fruit Washed
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Colombia Monteblanco Passion Fruit Washed

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パッションフルーツやスイートレモンの果実味溢れる酸味、黄桃やネクタリン、アプリコットやイチジクのようなとろみのある甘さが楽しめます。 

モンテブランコ農園で生産するコーヒー豆は、生産の難しさからコロンビアでのコーヒーの大規模商業化の際に生産されなくなった今では珍しいコロンビアの伝統的な品種がほとんどです。平均気温は16〜22度で、年間1700時間の日照時間があり、また、パラボラ式の乾燥温度、キャノピーやアフリカンベッドを使った日陰での乾燥も見られます。コーヒー豆のパルピングと発酵を行うウェットミル、低温発酵を実現するために10〜14度の安定した温度を保つためのクーラーがあり、ナチュラルプロセスの場合はバスケットまたは農園の自然発酵用の専用タンクで発酵させます。

このパッションフルーツウォッシュトプロセスでは糖度が高く微生物が働くのに最適であるパープルカトゥーラが選ばれました。まず始めにパッションフルーツとチョルーパ(Huila生来のフルーツ)に微生物の活動のための糖蜜、パネラシュガーを加え培養液を作ります。コーヒーに添加するための最適なpHとbrix値が得られるまで8日間の発酵を経てそれぞれのタンクに分けられます。運ばれたコーヒーはまたbrix値を計り、厳選され、パルピングしたものをタンクに密封し、本来のコーヒーの風味を損なわず過剰な香りを与えないようpHとbrix値を調整しています。

 

It offers the fruity acidity of passion fruit and sweet lemon, and the mellow sweetness of yellow peach, nectarine, apricot and fig.

Most of the coffee beans produced at Monteblanco Farm are traditional Colombian varieties, which are now rare and no longer produced during the large-scale commercialisation of coffee in Colombia due to production difficulties. Average temperatures range between 16-22°C, with 1,700 hours of sunshine per year, as well as parabolic drying temperatures and drying under shade using canopies and African beds are also seen here. There are wet mills for pulping and fermenting coffee beans, coolers to maintain a stable temperature of 10-14°C to achieve low-temperature fermentation, and for dry processes, fermentation takes place in baskets or in dedicated tanks for natural fermentation on the farm.

Purple Caturra was chosen for this passion fruit washed process as it has a high sugar content and is ideal for the micro-organisms to work. The first step is to prepare the culture by adding passion fruit and chorupa (native Huila fruit), molasses and panela sugar for microbial activity. After eight days of fermentation, the mother culture obtained the optimum pH and brix values to add the coffee, is divided into individual tanks. The transported coffee's brix value is also measured, carefully selected, de-pulped and sealed in the tanks. While this fermentation, the pH and brix values are adjusted to ensure that the original coffee flavour is not lost and excessive aroma is not impaired.

 

 

Country Colombia

Farm Monteblanco

Region San Adolfo, Huila

Producer Rodrigo Sanchez

Variety Purple Caturra

Process Passion Fruit Washed

Altitude 1730masl

Tasting notes Passion fruit, Yellow peach, Nectarine, Sweet lemon, Apricot, Fig