Watermelon Co-fermented Purple Caturra

Experience the exceptional co-fermented coffee from Finca Monteblanco, crafted by Rodrigo Sanchez Valencia. This unique coffee is co-fermented with tropical fruit nectar, enhancing its natural sweetness and creating a vibrant cup with prominent watermelon candy notes. Grown on the slopes of Monteblanco’s 18-hectare farm, this coffee showcases the rare Purple Caturra variety. Rodrigo’s commitment to quality and innovative processing techniques make this coffee a standout choice for those seeking a sweet, fruity, and unforgettable coffee experience.

The coffee should rest for minimum 21 days after roasting and be used within 4 months at the latest. The coffee reaches its maximum complexity within a certain period of time. In our experience we found that between 4-7 weeks the coffees are reaching there peak.

€16,90 €112,67/kg

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About this coffee

Producer
Rodrigo Sanchez Valencia

Region
Huila

Origin
Colombia

Varietal
Purple Caturra

Process
Co-Fermented

Harvest
2024/2025

Produzent
Rodrigo Sanchez Valencia

Region
Huila

Herkunftsland
Kolumbien

Varietät
Purple Caturra

Prozess
Co-Fermentiert

Ernte
2024/2025

Sweetness

Complexity

Acidity

It's all about the coffee

At Sandbox, we embrace innovation and challenge the status quo. That’s why we don’t differentiate between espresso and filter roasts, and we use only light roasts to bring out the best in our coffee. We encourage you to explore and experiment with our coffees—whether you prefer filter, espresso, or flat white, make it your own. Be curious, enjoy the journey and let’s learn from each other!

About the producer / farm

Monteblanco

High in the mountains of San Adolfo, above Pitalito, lies Finca Monteblanco—an 18-hectare family farm led by Rodrigo Sanchez Valencia. Perched on a hilltop in Vereda La Tocora, the farm continues a legacy that began with Rodrigo’s grandfather.

Since 2002, Rodrigo has focused on linking farming practices to cup quality, consistently producing exceptional coffees. Today, Monteblanco is known for both standout microlots and reliable, high-quality harvests that appear on café menus around the world.

About the varietal

Purple Caturra

is a rare mutation of the classic Caturra variety, distinguished by its deep purple cherries when ripe. Originating in Colombia, this variety is known for its bright, fruity flavors and complex acidity, often described as sweet with a clean finish. Grown at high altitudes like Finca Monteblanco, where meticulous farming practices are applied, Purple Caturra thrives in these ideal conditions. Its vibrant color and bold flavor make it a favorite in the specialty coffee world, offering a unique and flavorful experience for coffee lovers.

About the process

Co-fermentation

is a relatively new and experimental approach in the world of coffee processing. Inspired by techniques from winemaking and fermentation science, it involves introducing additional ingredients—often fruits or botanicals—during the fermentation stage to influence flavor development. The goal is to enhance or steer the coffee’s natural profile without overpowering its core characteristics.

At Finca Monteblanco, Rodrigo Sanchez is one of the pioneers of this method. For this lot, he uses a “mother culture” made from tropical fruit nectar—particularly from watermelon and melon—to initiate the fermentation. This mixture is rich in natural sugars and beneficial microorganisms like lactobacillus and saccharomyces cerevisiae, which help create a stable and flavorful fermentation environment.

The result is a coffee that retains its varietal clarity while developing bright, fruit-forward notes like watermelon candy, melon juice, and red raspberry, complemented by a juicy acidity and medium body. It’s an innovative process that pushes the boundaries of what coffee can taste like—without losing sight of its origin.