This coffee is from Finca Monteblanco in Huila, Colombia, produced by Rodrigo Sanchez Valencia at 1,730 meters altitude. The variety is Purple Caturra, a Caturra variety with different leaves and cherry color than Red Caturra, with higher Brix sugar content. The processing method involves co-fermentation with coconut and lemonade using 10 different yeasts including lactobacillus, saccharomyses and cerevisiae bacteria. Cholupa, a sour fruit used to make lemonade, and dried coconut are added to the fermentation mixture along with sugar-rich feed. Cherry is fermented for 8 days, then combined with the fruit mixture for 180 hours (7.5 days). After fermentation, coffee is washed and dried in parabolic beds for 25 to 30 days. The flavor profile features Pina Colada, lemonade, rum, and coconut notes.
While primarily a craft beer brewery, SoLo Brewing in Lisbon was founded with a parallel passion for quality coffee. They approach coffee with the same dedication to craft and flavor exploration as their beer, sourcing high-quality beans and preparing them meticulously. This creates a unique space where patrons can enjoy expertly crafted beverages, whether it's a specialty coffee or an innovative beer.
