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FreeForm Reserve

Rodrigo Sanchez - Passion Fruit Co-Ferment

Rodrigo Sanchez - Passion Fruit Co-Ferment

Regular price $28.00
Regular price Sale price $28.00
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Announcing the seventh edition of our limited release FreeForm Reserve coffees - a special passion fruit co-ferment from Colombian producer, Rodrigo Sanchez.

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  • Producer / Origin

    Rodrigo Sanchez
    Fina Monteblanco

  • Elevation

    1730 meters

  • Cultivar

    Purple Caturra

  • Processing


  • Tasting Notes

    Passion Fruit, Caramel, Pineapple

  • Roast Level


Cup Profile

Rodrigo's Passion Fruit Co-Ferment is a coffee of delicious complexity, blending the vibrant sweetness of passion fruit with the nuanced flavors of well-produced specialty coffee. This special release offers a bright acidity that dances on the palate, complemented by a smooth, velvety mouthfeel and a lingering finish. With each sip, you'll experience a diversity of flavors, from the tropical notes of passion fruit and pineapple to the bright zesty notes of citrus peel, with a creamy sweetness reminiscent of caramel.

Meet the Producer

Rodrigo Sanchez is a visionary coffee producer who is widely recognized as a pioneer in the art of co-fermentation, a technique that he has perfected on his estate in Huila, Colombia. Rodrigo's passion for experimentation and his commitment to pushing the boundaries of traditional coffee processing methods have led to the development of truly exceptional and highly acclaimed coffees.

Rodrigo's journey into co-fermentation began with a desire to create coffees that were not only delicious but also unique and memorable. Drawing inspiration from the rich biodiversity of his region, Rodrigo began experimenting with fermenting coffee beans alongside ripe passion fruit, a fruit native to Colombia known for its intense tangy sweetness and tropical flavors. Through years of experimentation and refinement, Rodrigo has perfected the co-fermentation process, resulting in coffees that are unlike any other.

Today, Rodrigo's co-fermented coffees are celebrated for their complexity and depth of flavor, with each cup telling a story of innovation and dedication to quality. Rodrigo's pioneering spirit continues to drive him to explore new possibilities in coffee processing, ensuring that his coffees remain at the forefront of the specialty coffee industry.

Processing and Cultivar

The Passionfruit Co-ferment process, a hallmark of Monteblanco, begins with a mother culture containing microorganisms sourced from Rodrigo's Purple Caturra cherries. A portion of this culture is enriched with passionfruit, cholupa fruit, and panela or molasses, enhancing both the flavor profile and fermentation process. This infusion aligns the sugar content with the desired Brix measurement, a critical factor in coffee processing.

Upon arrival at the Monteblanco mill, cherries undergo an initial assessment of their sugar content before meticulous sorting. The pulped cherries are then transferred into a sealed tank with the fermented culture enriched with fruit essences. This mixture undergoes fermentation for several days under controlled conditions, ensuring optimal Brix and pH levels.

Subsequently, the coffee undergoes a meticulous drying process, starting with sun drying for 2–3 days, followed by shade drying under canopies for 15–18 days until reaching a humidity level of 10–11%.

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