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Origin 

Country

Colombia

San Adolfo, Huila  

Rodrigo Sanchez, Claudia

Finca Monteblanco

1750 masl

Coffee grower

Farm

Altitud

Region

Rodrigo Sanchez grows and processes specialty coffee at this farm Monteblanco in the municipality of San Adolfo in Colombia's Huila Department. Rodrigo, his wife Claudia, his Daughter Nathalia and his team work hard to produce one of the best coffee on the region focusing on Pink bourbon with slow and cold fermentation, purple caturra both natural and washed.

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Mentha Washed

Processing

            Mentha Washed

                Mint Julep

Variety 
Purple Caturra

Description Process

Mint, basil and rosemary are used to impart flavor to the yeast, and unrefined whole cane sugar (Panela) and molasses (Molasses) are added to provide the energy the yeast needs. The prepared yeast and coffee cherries are placed in a sealed tank for closely monitored fermentation for 150 hours, and finally dried in the sun for 2-3 days, and then moved to the shade to dry for 15-18 days.

 

Tasting note

Banana Ice-cream, Mint Chocolate, Cinnamon, Rock Sugar

Processing

            Citrics Natural

                Margarita

Variety 
Purple Caturra

Description Process

The disease resistant variety Purple Caturra has unique flavour and higher Brix Degree, which makes it suitable for special processing. Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.

 

Tasting note

Lavender, Lemon, Sweet Orange, Fruit Gummy

MARGARITA
PIÑA COLADA

Processing

            Pineapple Washed

                PIÑA COLADA

Variety 
Purple Caturra

Description Process

Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.

 

Tasting note

Sugarapple, Banana, Pineapple Soda, Sugar

Processing

            Passionfruit Washed

                HURRICANE

Variety 
Purple Caturra

Description Process

Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.

 

Tasting note

Green Apple, Elderflower, Lychee Jelly

HURRICANE

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