Coconut Co-Ferment

*Roasting on Mondays, shipping/ local pick up on Tuesdays*

Upon arrival at the Monteblanco mill, selectively handpicked coffee cherries are measured for sugar content and floated to remove impurities. They are then pulped and placed into a sealed tank, where the 80-liter fermented culture is added. The pulped coffee undergoes a 150-hour fermentation, with careful monitoring to maintain optimal conditions.

This unique Coconut Lemonade Co-Fermented process begins the carefully crafted fermentation with a culture derived from Rodrigo’s Purple Caturra coffee cherries. The mother culture, rich in microorganisms like lactobacillus and saccharomyces cerevisiae, is fed with sugar, molasses, dried coconut, and concentrated citrus juice. These ingredients not only infuse the culture with flavor but also boost its sugar content to match the degrees Brix of the coffee cherries that will undergo processing. After a 150 hour fermentation, the culture reaches the ideal degrees Brix and pH levels.

Following fermentation, the coffee is thoroughly washed and laid out to dry, first under direct sunlight for 2–3 days and then under shaded canopies for 15–18 days until it reaches the perfect humidity level of 10–11%. The result is a coffee that carries notes of tropical coconut, refreshing pineapple, with a bright and creamy texture and is a testament to the dedication of its producer.