Julius Meinl
The Originals Limited Edition
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 unfold on the palate, leading to a long, tropical aftertaste with a delicate whisper of caramel. This unique and exceptional cup delights with juicy, vibrant acidity and a silky, refreshing body.
This Caturra-variety coffee is grown on the slopes of the Monteblanco farm in Huila, run by Rodrigo Sánchez, known worldwide as a pioneer in experimental fermentation. The high altitude and its superb microclimate create the ideal conditions for cultivating specialty coffee microlots. After a 180-hour co-fermentation, the coffee is naturally dried for 25-30 days, boosting sweetness and enriching its unique funky profile.
Cup Profile: Filter
Aroma: coconut lemonade, lime
Flavour: coconut lemonade, tropical fruits, lime, passion fruit, caramel
Aftertaste: coconut, caramel, panela
Brewing Recipe (V60)
- Coffee dose: 17,5 g
- Water volume: 280 ml
- Blooming: 50 g (30 s)
- Water temperature: 94 °C
- Main pour: 1:30 min
- Total brew time: 2:15 min
Cup Profile: Espresso
Aroma: coconut lemonade, tropical fruits
Flavour: coconut lemonade, salted caramel
Aftertaste: lime and coconut
Brewing Recipe (double shot espresso)
- Basket size: 18 g
- Dose in: 18 g
- Yield out: 40 g
- Extraction time: 24–25 s
- Brew temperature: 91 °C
14-hectare farm near Cueva de los Guacharos, one of Colombia’s 59 protected parks, with the Suaza River providing fresh water for cultivation and processing. Located in Huila, the country’s largest coffee region, its high mountains, volcanic soil and favourable climate create ideal conditions for Specialty Coffee.
Rodrigo Sánchez Valencia, a third-generation farmer, continues his family’s legacy at Monteblanco while preserving the farm’s biodiversity and productivity.
Snapshots from Finca Monteblanco
Coconut Citrus Flat White
This is a great recipe for coffee lovers to try, brewing hot captures the full flavour characteristics of the specialty coffee, then paired with creamy coconut milk gives a velvety texture.
Ingredients:
- Espresso double shot
- Steamed coconut milk
- Grapefruit peel
Dose: 18 g coffee
Yield: 40 g
Extraction time: 24–25 s
Brew temperature: 91 °C
See if you can pick the flavour notes: coconut lemonade, tropical fruits, salted caramel and lime.
Coconut Citrus Coffee Spritz
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
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Coffee Expertise
Premium coffee, from regions between 23°N and 25°S, undergoes meticulous processing, sorting, and transport after harvest. It advances to blending, roasting, and packing stages, requiring expertise, skill, and strict quality control.
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