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Roasting: Light
Altitude: 1730 m
Acidity: Medium
Body: Full
Processing method: Washed with extended fermentation
Flavor notes: Passion fruit, Dragon fruit, Orange

Colombia Monteblanco Passionfruit is a sweet, tropical Caturra coffee fermented with passion fruit and cholupa (or Sweet calabash), a sweet-sour fruit commonly added to lemonade.

It is produced by Rodrigo Sánchez Valencia, a third-generation Colombian coffee farmer. He continues the work of his grandfather, who founded the Finca Monteblanco plantation in the southwest of the country several decades ago. The farm is located in the Huila region, next to a nature reserve and the Suaza river, which provides fresh water for cultivation and processing. All the coffee on the plantation is selectively handpicked and delivered to the on-site wet mill. Cherry is floated to remove any under or over-ripe coffee.

Rodrigo ferments coffee in a special mixture of 10 yeasts (including lactobacillus, saccharomyces, cereus bacteria, and others), passion fruit, cholupa, and sugars. This mix is fermented for 8 days, after which the beans are added. In this mixture, coffee is fermented for an additional 180 hours (7.5 days). Following fermentation, the coffee is washed in clean water and laid on parabolic beds to dry. The cherries are raked frequently to ensure even drying. It takes approximately 25 to 30 days for the cherries to dry.

When you brew this coffee, you will taste notes of passion fruit, dragon fruit, and orange.

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