"Monte Borracho" is the result of controlled fermentation experiments in our Beneficio (coffee processing plant).

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During the fermentation process, we have added Ale-type brewer's yeast (Saccharomyces cerevisiae) to this coffee. By adding yeast, we make it participate in the breakdown of the coffee mucilage and release compounds that the porous grains can absorb.  

The yeast comes from the local Villa Rica brewery called " Varmalt " which is owned by a neighbor and friend who is also a coffee grower. The yeast that we obtain is a by-product that separates at the end of the fermentation of the beer. When the yeast is removed from the fermentation tanks, it is in a latent state (asleep) since it is cooled to low temperatures.

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When it is mixed in our fermentation tanks, they provide a suitable environment for its reactivation and the sugar from the coffee mucilage provides the food.

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We ferment the coffee for 36 hours, where we observe great activity and then wash the coffee before drying it.

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The coffee we use in this micro-lot comes from our "Monte Real" plantation, which is the second oldest on the Finca. We know well the normal taste profile of this coffee and through assisted fermentation with brewer's yeast we have achieved a much more interesting and different cup. This well-known coffee with a twist, is our micro-batch called  "Monte Borracho".

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