Monteblanco Citrillus Nectar Co-ferment (Limited Release) 250g

This is one of the best coffees to ever pass through Rested. Overflowing with fresh melon juice and candy, it is an amazingly wild, sweet, and fruity experience. Limited 120 bag drop!

Produced by Rodrigo Sanchez Valencia of Finca Monteblanco in San Adolfo, Huila, Colombia. This coffee is a mix of Monteblanco's unique purple caturra variety, and the local bourbon variety. It goes through a unique fermentation method with a mother culture using citrullus nectar (watermelon, melon). The coffee cherries are floated and fermented in sealed tanks for 150 hours with the mother culture; being consistently monitored to ensure the needed Brix and pH levels.

Sourced from: Ally Coffee

Origin: Huila, Colombia
Masl: 1735
Variety: Caturra, Bourbon
Process: Washed Co-ferment

Our thoughts: Honeydew, Mint, Melon Candy

Favourite brew method: Espresso!

Tips: This coffee prefers under-extraction. Brightness favours its flavours! Aim for higher flow rates in both filter and espresso brews. (I aim for ~19/45 in 24 seconds!)
On the underside, you'll find a very aromatic, soft honeydew. On the overside, a much sweeter candied melon will come out!

Sold in 250g Bags