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
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.
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.
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
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.
