Rodrigo Sánchez (Tamarindo Culí)

Description

This Purple Caturra is processed using Rodrigo Sanchez’s Tamarindo Culí Co-Ferment Washed method, a co-fermentation built around isolated microorganisms and a fruit-based mother culture. Specific strains of Lactobacillus and Saccharomyces cerevisiae Bakers/Brew Yeast are first pre-cultivated, then transferred into a new medium containing selected yellow fruits, mango, pineapple, and passion fruit with a small addition of red fruits and sweeteners such as panela or sugarcane molasses. This mother culture ferments for approximately eight days until reaching the target pH and Brix levels. Once harvested, cherries are measured for Brix, cleaned through flotation, and pulped. The mucilage coffee is then sealed in 200-liter tanks, where 80 liters of the prepared fruit-microbial solution are added. The coffee ferments for an additional 150 hours, maintaining Brix above 6 and pH above 4, allowing the fruit fermentation to integrate without overpowering the coffee’s natural profile. After fermentation, the coffee is dried for approximately 15 days on raised beds and in mechanical dryers before stabilization. Made just for Luminous because Lexus really thought it be fun to have a Tamarind style Co-ferment.

Text from Luminous Coffee's listing.