Colombia Tamarindo Culí Purple Caturra Washed Co-Ferment
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.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Hulia
Country: Colombia
Producer: Rodrigo Sanchez
Mill: Clearpath Coffee Mill in Pitalito, Huila
Process: Tamarindo Culi Co-Ferment Washed
Varietal: Purple Caturra
Harvest date: Semester 2025 Q3
Volume Purchased:
About the farm: For this process, the Caturra Purpura variety was selected due to its versatility and high Brix concentration, which provides an ideal environment for microbial activity. Specific microorganisms such as Lactobacillus and Saccharomyces cerevisiae are isolated and pre-cultivated before being incorporated into the coffee fermentation. A portion of this microbial culture is then transferred to a new medium containing selected fruits, in this case, yellow fruits like mango, pineapple, and passion fruit, with a small addition of red fruits, along with sweeteners such as sugarcane molasses or panela. This “mother culture” ferments for about 8 days (190 hours) until it reaches the desired pH and Brix levels to be introduced to the coffee. Once the coffee cherries are collected, Brix levels are measured, impurities are removed through flotation, and the cherries are pulped. The mucilage coffee is then placed in 200-liter sealed plastic tanks, where 80 liters of the prepared fruit-based microbial solution are added. The mixture ferments for an additional 150 hours, maintaining Brix levels above 6 and pH above 4. This balance allows the coffee to express distinct fruit notes from the fermentation process without overpowering its natural coffee profile, resulting in a complex and harmonious flavor cup known as Tamarindo Culi.
Drying time: 15 days (11 days raised beds and 4 days in mechanical dryer)
Drying Temperature: between 20 and 40 degrees in raised beds Celsius – 35 to 40 degrees in the mechanical dryer
Humidity: 11.7%
Density: 540
Water Activity: 0.58
Stabilization: 20 Days
Elevation: 1500 masl
Temperature: 15-32’C
Total trees: 96000
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Pineapple, Mango, Lychee, Tamarindo
Processing Cup Effect : 9
Sweetness : 8
Acidity : 6
Clarity : 6
Aftertaste : 7
Floral : 6
Spice : 9
Internal Cup Score : 88
Bean: 77 Ground: 119
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $9.65LB / $21.27KILO
FOB : $10.15LB / $22.38KILO
Farmer's % : $9.65LB goes directly to Monte Blanco
Our Cost Of Green : $12.05LB / $26.57KILO
Roasted cost 9% : $13.13LB / $28.96KILO
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I was born into coffee farming. As a 5th generation coffee producer in Pitalito, Huila, my family has cultivated coffee for over a century. My early days were spent learning from my parents and grandparents, absorbing their knowledge, and watching the way coffee was treated with care. It’s not just a business; it’s a legacy and passion passed down through generations.
What makes this harvest or lot different from others?
This harvest is unique because we’ve continued refining our experimental fermentation processes. We’re using innovative techniques, in order to give the coffee vibrant and complex flavor profiles. Each lot is crafted with the utmost care to bring out the best in each bean, and the results are amazing.
What would you say separates your coffee from others?
Our coffee stands out due to the meticulous attention to detail in every step, from cultivation to post-harvest processes. We’re constantly experimenting with fermentation and drying techniques that enhance unique flavor profiles. Additionally, our commitment to environmental sustainability and social responsibility means that every cup you drink is not just high-quality but also ethical.
What does your day consist of managing the farm or farms?
Every day is different but revolves around the health of the coffee trees and making sure every bean is treated as it should through every step. I start by coordinating with farm managers to check how the trees are, then with my team on harvesting schedules, post-harvest processing, and fermentation, not mentioning that everyday might bring a different issue, I have to make sure all orders for our customers are completed and sent on time. Lately, I’ve been focusing a lot on experimental processing methods and sustainability projects, as well as maintaining the relationships we’ve built with buyers around the world. There’s always something to improve or innovate, which keeps me constantly learning.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I look for partnerships where there’s a shared vision of quality and long-term collaboration. It’s important to me that the people who buy our coffee understand the work, culture, and values behind it. I also look for opportunities to co-create, whether that’s through feedback on experimental processes or developing social projects that benefit our community.
Where does your sense of passion for coffee come from?
My passion comes from my family and the land. Seeing the way coffee can change lives in my community keeps me motivated. Coffee is much more than just a drink—it’s a way of life. Every cup of coffee tells a story, and being able to share our story with the world fills me with pride.
Are you looking to grow relationships with long-term partners?
Absolutely. Long-term partnerships allow us to grow together, refine our processes, and invest back into the farm. These relationships are built on trust and transparency, and they help us create more impactful, sustainable coffee production. At the end, we hope our partners end up being friends.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the future of coffee is in transparency and collaboration. More consumers and buyers want to know where their coffee comes from, and that’s a good thing. It allows us to tell our story, to highlight the hard work that goes into every harvest. I’m hopeful that as more people seek quality and sustainability, the industry will shift toward more equitable practices that benefit everyone, from producers to consumers.