Pina Colada, Monteblanco

“Pina Colada” is an extraordinary expression of the Purple Caturra variety grown at Monteblanco. Rodrigo chose Purple Caturra for this lot due to its higher sugar content compared to red Caturra, which provides a rich substrate for fermentation. After selectively harvesting and float-sorting the cherries, Rodrigo prepares a “mother culture” in the fermentation tank by mixing cholupa (a local Colombian fruit) pulp/juice with grated dry coconut. He also adds a sugar source (molasses, panela) to fuel the microbes, and lets this mixture ferment for 8 days. Afterward, the Purple Caturra cherries are added into this fruit-coconut brew, starting a co-fermentation process. The cherries ferment together with the coconut and cholupa for an extended period before being carefully dried on raised beds.

The result: the coffee tastes like a natural cocktail – as if you’re drinking a coconut-infused lemonade or a tropical punch. The aroma of toasted coconut meets a zesty lemon freshness; on the palate, you get sweet notes reminiscent of grapes and honey. The body is silky and creamy, the acidity is vibrant yet gentle, much like the pleasant tang of homemade lemonade. This coffee is a marvel of processing, reflecting Rodrigo’s “mad scientist” side – a creation born from meticulous experimentation with natural ingredients. In the specialty coffee world, such an infusion process has caused quite a stir, with many discussions on forums and amazed comments from those who taste it. Our “Nature’s Cocktail” is the most exotic, experimental choice on the menu, aimed at adventurous palates.

Brewing Tip: This coffee shines as a cold brew or nitro cold brew as well – the coconut sweetness becomes creamy and the lemonade notes turn refreshingly crisp, perfect for a summer day indulgence.