Here's how we brewed this very special experimental process from an outstanding Colombian producer, roasted by Florida’s KOS!

Rodrigo Sanchez’s family-run Finca Monteblanco in Colombia has a reputation for both rare varieties and unique fermentation methods. This Purple Caturra lot was handpicked, washed, and then fermented for 150 hours in a special “mojito” culture of sugar, molasses, lemon juice, and a mint infusion. The result is dynamic and refreshing. We tasted sweet lime juice, fresh mint, cane sugar, and cardamom.

🌎 Origin: Huila, Colombia

🍹 Process: Mojito Co-Ferment Washed

🔬 Variety: Purple Caturra

⛰️ Elevation: 1,773 MASL

Brew Recipe for Kos Rodrigo Sanchez Mojito Co-Ferment

Using Stagg X Dripper


21g of Rodrigo Sanchez Mojito Co-Ferment

350g of water



1. Measure and grind coffee at a medium setting

Measure out 21g of coffee beans and grind them on a medium setting. We used setting 5.1 on Ode with SSP Burr / 4.1 on Ode with Gen 2 Burrs, which is about 3.1 on Ode with Gen 1 Burrs. Opus grind setting would be around a 6, plus or minus a few clicks on the blue inner ring.

2. Heat water and rinse the filter

Heat water to 201°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g of water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow around 40 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g; when water drains about halfway, pour to 250g; then finish at 350g, and agitate with 10 gentle swirls once water drains halfway. The total brew time varies, but we’re aiming for 2:45 - 3:15 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of lime, sweet mint, tropical fruit, and cane sugar.