As huilense as the cholupa. This is how we define this jewel by Rodrigo Sánchez that brings us all the local flavors of passion fruit and cholupa in this sweet and absolutely tropical coffee. A fragrance of jelly beans and pineapple and an unmistakable aroma of passion fruit - passion fruit, cholupa, granadilla, curuba, or badea, you decide. And in taste, more of the same, but we don't want anything else. A bright acidity of tropical fruits and a smooth, balanced body with sugary notes of honey and caramel. Rodrigo Sánchez Valencia is a third generation coffee farmer at Finca Monteblanco. His grandfather started growing coffee several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm. Finca Monteblanco is located near the Cueva de los Guácharos, one of Colombia's 59 protected parks. The Suaza River also passes nearby and provides fresh water for the cultivation and processing of coffee cherries. Rodrigo grows Caturra, Geisha, Pink Bourbon and Pacamara varieties at Finca Monteblanco. The high altitude and magnificent microclimate of Acevedo, Huila, create the ideal conditions for the cultivation of specialty coffees. Process The cherries are selectively hand-picked and taken to the local Washed station. Before processing the cherry, Rodrigo combines a blend of lactobacillus, saccharomyses and cerevisiae bacteria for a total of 10 different yeasts to promote the fermentation of the cherry. Rodrigo also added mango to this blend for added flavor. Finally, he adds a sugar-rich mixture to feed the fermentation such as molasses, panela or granulated sugar. The mixture is sealed and fermented for 8 days. Once picked, the cherries are pulped and added to the fermented fruit mixture. The coffee ferments for an additional 180 hours (7.5 days). After fermentation, the parchment is washed with clean water and placed on parabolic beds to dry. The parchment is raked frequently to ensure uniform drying. The parchment takes approximately 20 to 25 days to dry. When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as roasting date, conservation of the beans, environment, water, etc. It is important to keep in mind that all these factors may influence and you may have to make small adjustments when replicating this recipe. Method: Origami Mill: Mazzer Omega #9 Recommended mineral water: Lanjarón We used 10 grams of coffee per 150 grams of water. We added the water in 3 pours of 50 grams each, every 30 seconds. The total infusion time should be 1.50 minutes.