Origin 

Country

Colombia

Region 

San Adolfo, Huila  

Coffee grower

Rodrigo Sanchez, Claudia

Farm

Finca Monteblanco

Altitud

1750 masl

Finca Monteblanco

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.

Tastify

 

Variety 

Pink bourbon  

Process

Slow and Cold Double Anaerobic Fermentation

 

Tasting note 

Ginger Lily, Dark berrirs, Peach, Oolong, Lemon

 

Harvested at 26-30 Brix degree, washed and peeled, then straight into  Slow and Cold Double Fermentation Process for 76 hours in the GP bags, the temperature will be controlled between 10-13 degrees consistently during the fermentation. when it all done, the mucilage will be washed away and coffee would be moved outdoors to direct sunlight to prevent mould from growing for 3 days, then the coffee will be moved to the shed and dried on the African shelf for 23-25 days to ensure it reaches the ideal moisture content. After all, coffee beans will be resting in the Gp bags to develop its sweet point.

 

Variety 

Pink bourbon  

Process

Washed

Tasting note 

Lavendar, Orange, Pomelo

Harvested at 23-27 Brix degree, washed and peeled, and left to ferment for 38-42 hours in the washing tank. The exact time will be adjusted according to the current weather, temperature, relative humidity and maturity. After it settled for a while, it will be moved outdoors to direct sunlight to prevent mould from growing. After 4-5 days of exposure, the coffee will be moved to the shed and dried on the African shelf for 15-20 days.

 

Variety 

Purple Caturra 

Process

Washed 

Tasting note 

Citrus, Vanilla, Peach, Caramel

Harvested at 20-23 Brix degree, washed and peeled, and left to ferment for 24-36 hours in the washing tank. The exact time will be adjusted according to the current weather, temperature, relative humidity and maturity. After it settled for a while, it will be moved outdoors to direct sunlight to prevent mould from growing. After 4-5 days of exposure, the coffee will be moved to the shed and dried on the African shelf for 15-20 days.

 

Variety 

Purple Caturra 

Process

Natural

Tasting note 

Grape, Preserve, Caramel, Almond, Peach

Harvested at 20-23 Brix degree, washed then left to ferment for 24 hours in the washing tank. After it settled for a while, it will be moved outdoors to direct sunlight to prevent mould from growing. After 4-5 days of exposure, the coffee will be moved to the shed and dried on the African shelf for 25-35 days.

 

Variety 

Pacamara

Process

Washed

Tasting note 

Candied melon, Crispy Plum, Green Grape, Apricot

Harvested at 20-23 Brix degree, washed and peeled, and left to ferment for 38-46hours in the washing tank. The exact time will be adjusted according to the current weather, temperature, relative humidity and maturity. After it settled for a while, it will be moved outdoors to direct sunlight to prevent mould from growing. After 4-5 days of exposure, the coffee will be moved to the shed and dried on the African shelf for 15-20 days.

 

Variety 

Geisha

Process

Washed

Tasting Notes

(Coming Soon...)

Cherries are left in fermentation tanks for some hours, it allow the green bean to absorb some of the flavours on the mucilage, pulp and outer skin, then dry the beans till ideal moisture content. Wahsed process usually bring out the brightness and clean cup of coffee beans.

 

Variety 

Caturra

Process

Natural

Tasting note 

Grape, Spicy

Harvested at 20-23 Brix degree, washed then left to ferment for 24 hours in the washing tank. After it settled for a while, it will be moved outdoors to direct sunlight to prevent mould from growing. After 4-5 days of exposure, the coffee will be moved to the shed and dried on the African shelf for 25-30 days.

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