Monteblanco Tropical CoFerment

Monteblanco Farm, led by Rodrigo Sánchez and his family, rises at 1730 meters in Palestina’s Samaria district. With its balance of altitude, sunlight, and rainfall, the farm is a hub for innovative coffee cultivation. Known for pushing the boundaries of processing, the Sánchez family consistently delivers coffees that reflect their expertise and creativity.

This lot underwent a distinctive 190-hour fermentation process. Using a mother culture of tropical nectar from watermelon and melon, combined with lactobacillus, saccharomyces cerevisiae, and sweeteners, the coffee cherries were transformed under tightly controlled conditions. Brix levels were kept above 6, and pH remained above 4 to ensure a precise and consistent process.

The result is a coffee alive with tropical vibrancy, structured acidity, and a smooth, lasting sweetness—an extraordinary representation of Monteblanco’s pioneering spirit.