Colombia, Monteblanco - Pineapple Washed

3 reviews
Unit price per

Roasts and ships Monday through Thursday.

  • We Taste: Guava, Berry Pie, Champagne
  • Process: Pineapple Washed
  • Varietal: Purple Caturra
  • Elevation: 1,730 masl
  • Region: Huila, Colombia
  • Farm: Finca Monteblanco

A coffee co-fermented with pineapple.

Flavored coffee isn't too uncommon in the coffee world. This is often done by adding flavoring agents after the coffee has been roasted. Though our coffees feature tasting notes, our coffees have never been flavored, but the notes simply describe what we think the coffee tastes like. This coffee on the other hand, is co-fermented with pineapple by the coffee farmer with the intention of imparting additional flavor to the coffee. Keep reading to learn more about this new and interesting process.

Finca Monteblanco, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top of the farm and slopes of coffee planted below.

This Pineapple Washed process begins with the creation of the fermentation culture. First, a mother culture was created containing microorganisms like lactobacillus and saccharomyces cerevisiae. 80 liters of this culture is separated to be fed with pineapple fruit, and a sweetener like panela or molasses. The pineapple contributes flavor to the culture, while the sweetener energizes the fermentation and brings the culture’s sugar content to a level that matches the degrees Brix of the coffee that will be processed. This initial fermentation of mother culture and fruit takes 190 hours to reach the appropriate degrees Brix and pH value for coffee processing.

Before being processed with the fruit-fermented culture, coffee cherries are measured for sugar content as soon as they reach the mill at Monteblanco. Cherries are then floated to remove impurities before being pulped and deposited into a 200 liter sealed tank. The 80 liter culture that was previously fermented with the fruits is added to the sealed tank, and the coffee is fermented for 150 hours. During this process, the team keeps measurements to ensure that the environment doesn’t fall below 6 degrees Brix, or below a pH of 4. The coffee is then moved to the drying area, where it is dried for 2–3 days in direct sunlight and then for 15–18 days under shaded canopies until it reaches 10–11% humidity.

Customer Reviews

Customer Reviews
4.3 Based on 3 Reviews
5 ★
4 ★
3 ★
2 ★
1 ★
Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
Jesse S.
United States United States

Unusual !!

Marco, I love the pineapple washed. VERY INTERESTING ! It's an innovative technique and the roasting is on point. People who love natural sun dried fruity note coffees should love this ... Jesse ATL

Sean D.
United States United States

Great tasting coffee

The taste was awesome and the flavors really came through. Brewed a pot in the Moccamaster and everyone loved it.

Bradley B.
United States United States

Great, but not for everyday

Its great explosion of flavor and fruit notes… but if you’re looking for an everyday coffee it might be overwhelming for every cup… more of a special taste every few days.