Julius Meinl
News
New! Limited Edition Coffee from Finca Monteblanco, Colombia
About the coffee
Enjoy Julius Meinl’s latest limited edition microlot specialty coffee, sourced from Finca Monteblanco in Colombia. Experience notes of coconut lemonade and bright passion fruit, unfolding into a long, tropical aftertaste with a delicate hint of caramel. Juicy, vibrant acidity meets a silky, refreshing body, enhanced by a subtle funky sweetness from the extended fermentation.
This Caturra-variety coffee is grown on the slopes of the Monteblanco farm in Huila, run by Rodrigo Sánchez Valencia, a pioneer in experimental fermentation. The high altitude and exceptional microclimate create ideal conditions for cultivating small-batch specialty microlots.
After a 180-hour co-fermentation with selected yeasts and tropical ingredients, the coffee is carefully dried for 25–30 days, refining its sweetness and enhancing its vibrant, fruit-forward profile.
Snapshots from Finca Monteblanco
Coconut Citrus Coffee Spritz Recipe
Bright, juicy cold brew bursts with notes of coconut lemonade and sweet passion fruit, poured over ice with sparkling water for a vibrant, refreshing lift. Finished with a twist of grapefruit peel, it’s a crisp, tropical sparkle you’ll crave all summer.
Ingredients:
- Cold brew
- Sparkling water
- Grapefruit peel
- Ice
Cold brew recipe:
1. Grind coffee beans coarsely (similar to sea salt).
2. Add coffee to a jar or pitcher (about 1:4–1:5 coffee-to-water ratio for concentrate).
3. Pour cold, filtered water over the grounds and stir gently.
4. Cover and let it steep at room temperature or in the fridge for 12–18 hours.
5. Strain through a fine filter or cloth to remove the grounds.
6. Fill a glass with fresh ice (200 g) and 150 ml sparkling water.
7. Serve 90 ml cold brew and enjoy.