Purple Caturra Tropical Co-Ferment 2026: The Coffee That Ferments Like Wine
An 88-point cupping score. Seven tropical fruit notes. A 340-hour fermentation process using Lactobacillus, Saccharomyces cerevisiae, pineapple, cholupa, gulupa, and passion fruit. Rodrigo Sánchez Valencia pushes coffee processing into territory that would make a winemaker jealous.
The Farm: Finca Monteblanco
Finca Monteblanco sits in Acevedo, within the San Adolfo district of Huila, Colombia. The farm overlooks the Suaza River Valley and borders the Parque Nacional Natural Cueva de los Guácharos — a protected national park that preserves one of Colombia's most biodiverse cloud forest ecosystems. At 1,750 meters above sea level, the farm benefits from cool temperatures, steady sunlight, and a biodiverse environment that supports slow cherry maturation and layered cup development.
The Purple Caturra Varietal
This lesser-seen mutation of Caturra is prized at Finca Monteblanco for its adaptability and naturally high Brix levels. Brix is a measure of sugar content — and in coffee, higher Brix means a richer substrate for fermentation. The Purple Caturra's elevated sugar content makes it particularly well-suited for experimental processing.
The Process: Tropical Natural Anaerobic Co-Ferment
(~8 days)
Mother Culture Fermentation
Microorganisms combined with tropical fruits and natural sugars. Culture develops complexity while reaching carefully monitored pH and Brix levels.
Cherry Preparation
Purple Caturra cherries sorted and floated. Only dense, ripe cherries proceed.
(~6 days)
Anaerobic Co-Fermentation
Coffee in sealed tanks with mother culture. Brix and acidity carefully monitored. Anaerobic conditions favor cultured strains over wild.
Slow Drying
Parabolic dryers and raised beds. Stabilizes the seed and preserves aromatics.
Specifications
| Origin | Acevedo, San Adolfo, Huila, Colombia |
| Farm | Finca Monteblanco |
| Producer | Rodrigo Sánchez Valencia |
| Elevation | 1,750 m (5,741 ft) |
| Variety | Purple Caturra (Caturra mutation) |
| Process | Tropical Natural Anaerobic Co-Ferment |
| Cupping Score | 88 (Excellent) |
| Harvest | April – May (Fly Crop) |
| Body | Medium |
| Acidity | Bright |
| Flavor Notes | Pineapple, Mango, Coconut, Star Fruit, Kiwi, Lychee, Tamarind |
| Fermentation | 190 hrs (culture) + 150 hrs (co-ferment) = 340 hrs total |
| Microorganisms | Lactobacillus, Saccharomyces cerevisiae |
| Fruit Culture | Pineapple, Cholupa, Gulupa, Passion Fruit, Molasses, Cane Sugar |
Purple Caturra 2026 — where coffee fermentation meets winemaking.