Process: Natural, co-fermented with banana and cocoa
Varietal: Pink Bourbon, Red bourbon
Altitude: 1730 meters above sea level.
Varietal: Pink Bourbon, Red bourbon
Producer: Edier Perdomo and Cadefihuila
Harvest: 2025
Tasting notes:
Banana, cocoa, hazelnut, white chocolate
Why we like it
This coffee was born from a very clear idea. We tasted both batches separately and, from the first moment, we had the feeling that together they could tell a story: a coffee that tasted like dessert. Intense, comforting, and designed to be a treat.
It is creamy and sweet, with a very defined base of Nutella, white chocolate and cocoa. On top of that structure appears the most playful part of the café: ripe banana,fruity and sweet and a cinnamon note which clearly resembles pastry pieces.
Its has a lot of body, high sweetness and a very straightforward character. It's a comforting coffee, perfect for the colder months, that works equally well in filter and espresso. It's easy to understand, yet has layers, nuances, and depth.
For us, that's what it is: a small luxury in the form of coffee, ideal for Christmas… and, honestly, one of those cafes that we are completely in love with.
History
Chocomonkey is born from bringing together two very different (and complementary) sides of coffee from Huila, Colombia.
On one side there is Buena Vista, a farm in Pitalito, operated by Edier Perdomo. It's a farm with decades of coffee history, now focused on specialty coffees and intentional processes. Edier combines field experience with technical training (Specialty Coffee Production) and a clear focus on achieving distinctive profiles. His coffee provides the foundation of the combination: a naturally sweet and structured cup, which, through his carefully crafted process, becomes that sensation of cocoa cream / chocolate which defines the “Choco” of Chocomonkey.
The other side comes from El Rancho, in San Agustín / Alto del Obispo, a property linked to Cadefihuila. Here the story changes: Cadefihuila is a large association (thousands of coffee growers in the department) and El Rancho functions as a space where development takes place. In this batch, the process does not seek to "complicate" the coffee, but to build a very specific sensory profile: banana + creaminess, relying on stage fermentations (anaerobic in bags and a phase with banana pulp must and panela) and a long and controlled drying.
The result of the blend is, literally, the name: chocolate + monkey (banana). A coffee designed to be direct, memorable, and with a playful touch.
Chocomonkey is, in essence, the meeting point between the precision of an independent producer and the technical capacity of a collaborative project, united to create an intense, sweet and fun cup.
Variety and process
Chocomonkey is a blend of two Bourbon varietals, both worked as natural but with very different and complementary fermentations.
The first component is a Pink Bourbon cultivated at the Buena Vista farm (Pitalito). After manual harvesting of ripe cherries and sorting by flotation, the coffee undergoes an oxidation stage in the cherry for approximately 36 hours. Next, a thermal shock is applied with water at 40 °C, and an anaerobic fermentation of 72 hours begins in the presence of previously prepared cocoa pulp. During this fermentation, the temperature is controlled and the mixture is stirred periodically. Drying takes place under a canopy for about 20 days, with controlled sun exposure. This process is aimed at producing a cup of creamy chocolate with notes of Nutella, white chocolate and a dense and persistent sweetness.
The second component of the blend is a Red Bourbon from El Rancho farm (San Agustín). Also hand-picked, the coffee first undergoes a 36-hour anaerobic fermentation in small-volume bags. Afterward, it goes through a second fermentation made with banana pulp, where it develops for several days. After fermentation is complete, the coffee is rinsed twice and undergoes a single thermal shock with water at 60°C. Drying is long and controlled, combining canopy drying and dehumidifiers for approximately 25 days. This process gives the blend a clear note of ripe banana, a creamy texture and a soft spiced background, with hints of cinnamon and cocoa.
The combination of both coffees results in a clearly defined profile: chocolate and banana, naturally integrated, with great sweetness and an enveloping texture.
Recipe
For filter:
We use 18 grams of ground coffee and 320 grams of final water at 92°C, in a total time of 2'15" / 2'30". We make five pours:
