Tasting Notes: Passion Fruit, Lavender, Lemon Drops

Process: Cold Fermentation

Elevation: 1730 masl

Variety: Pink Bourbon

Producer: Rodrigo Sanchez

The origin of the cold washed process begins with Rodrigo’s interest in another branch (or should we say vine) of the specialty beverage industry: that of wine-making. Rodrigo observed how desirable floral and fruity notes tended to arise out of grapes fermented within cooler temperatures, and sought to mirror the reaction within the processing of coffee. Originally, Rodrigo attempted to slow down the fermentation process of coffee by freezing his harvested beans. This worked perhaps too well, stalling the fermentation within his samples.

Rodrigo and his team continued their work to strike the proper balance for the cold process, in a labor that is reminiscent of the same sort of attention to detail and quality that has made coffees from Monteblanco so celebrated for their consistency. At Monteblanco, part of the sorting process for each harvest requires coffee of only a certain level of sugar content (a measurement known as “degrees brix”) to be accepted. This selective rigor has aided in the farm’s consistent, award-winning output. With the cold process, Rodrigo only accepts coffees measuring 28 degrees Brix before storing them in Grainpro bags within industrial-grade fridges. The internal temperature of these fridges ranges stably between 10-15 degrees Celcius; that’s about 50-60 degrees Fahrenheit. The coffee is stored for 76 hours before undergoing the standard washing and drying process.

With the proper sugar levels and the proper temperatures, Monteblanco has achieved something akin to the fermentation goals originally sought after. The coffee possesses a floral, tea-like flavor profile with a sweetness akin to natural sugars. Lavender and passion fruit notes are present, balanced by a sparkling acidity. No doubt, the process is complemented by the inherent qualities of the Pink Bourbon variety that Rodrigo uses for the cold wash. Pink Bourbon, a coffee variety growing in popularity that Rodrigo has been known to advocate for, is inherently complex and floral on its own; the cold washed process brings these notes to full bloom through a slowed fermentation process, carefully bringing about an artful, surprising coffee.

As the Pink Bourbon variety continues to rise in demand within the specialty coffee industry, the cold wash process employed by Rodrigo’s team remains unique. It is an exploration of beauty, attempting to bring excellence out of corners previously uninspected. For that reason, we believe the experience of drinking it as compatible with our vision at Edison, and we couldn’t be more grateful for the chance to share in another tasting adventure with you and with the rest of the community around us.