Finca Monteblanco / Colombia
Ginger / Lemon Blossom / Milk Chocolate
Rodrigo Sanchez Valencia knows a thing or two about quality coffee, and this stunning offering is an excellent example of his dedication and passion. Rodrigo manages Finca Monteblanco, a family-owned farm located in the Huila department of Colombia. As he invested further in the art and culture of producing coffee, Rodrigo began familiarizing himself with connections between farming techniques and their effects on the cup. The result is evident, as Monteblanco is widely known for its superb harvests year after year—a feat not easily attainable nor earned by mere coincidence.
The story of this rare coffee variety and its origin is a bit of a mystery to Rodrigo. Pink Bourbon appeared on the farm one day amid the other varieties they grow. His grandfather began cultivating the first seedlings of this coffee in the early 1980s. In 2014, Rodrigo planted 3 hectares of this variety, surprising him with its adaptable nature and resistance to leaf rust.
As the cherries are harvested, they are measured for sugar content, the result of which designates how each cherry will be processed. Higher sugar content is desired for the washed process, aiming for 24 to 27 (sometimes 28) degrees Brix. After a precise 37 hours of dry fermentation, a full wash, and 3 days in a solar dryer, the coffee is ready to be dried on raised beds between 23 and 27 days, until the desired humidity level has been achieved.
|Flavor Notes:||Ginger / Lemon Blossom / Milk Chocolate|
||Rodrigo Sanchez Valencia|
This is a dynamic and exciting cup of coffee, driven by notes of lemon, ginger, lavender, nougat, and caramel. The aroma is bright and complex, complementing its light body, pleasant acidity, and smooth texture. This “sunshine in a cup” has been a pleasure to work with, and we hope you enjoy it as much as we do.