Processed using a unique fermentation method with tropical fruit nectar, particularly from the Citrullus family (watermelon, melon), enhancing the coffee’s natural sweetness and high Brix levels to develop a distinct and complex profile (notes of watermelon candy, melon juice, red raspberry, citric acidity, medium body). Processing Method: Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae. Mother Culture Preparation: Blend of microorganisms with tropical fruit nectar and sweeteners. Fermentation: Coffee cherries are fermented with the mother culture for 190 hours. Finalization: Ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee's base flavor.

Monteblanco farm, managed by the Sánchez family, is located at 1730 m.a.s.l. in the Samaria district of Palestina. The farm benefits from excellent environmental conditions, including over 8 hours of daylight and annual rainfall between 1800-2000 mm, supporting diverse coffee varieties and producing unique sensory profiles.

Recommendation:
Resting time: 2-3 weeks
Filter: 1:15.5-16, 92C 
Espresso: 1:2.4, 92C, 27-30s