Producer and Region
Finca Monteblanco is a family farm managed by Rodrigo Sanchez Valencia, located high in the mountains of Vereda Tocora in Huila, Colombia. The farm’s 18 hectares sit atop a ridge, with coffee slopes below and processing facilities at the peak. Rodrigo is a third-generation producer who began his journey in specialty coffee in 2002, when he learned to cup and connect farming techniques to flavour. His dedication to research and consistency has led to the development of competition-winning coffees and innovative processing methods like Cold Fermentation.

Cultivation and Processing
Rodrigo first discovered the Pink Bourbon variety on Monteblanco, identifying its distinct characteristics and potential for quality. In 2015, he and his team pioneered Cold Fermentation, inspired by temperature-controlled methods in wine production. By carefully controlling fermentation temperatures, they found they could enhance complexity while maintaining clarity.

For this lot, cherries are selectively harvested at peak ripeness (28° Brix), floated to remove defects, and depulped. The parchment is immediately placed in GrainPro bags and transferred to a refrigerated environment, maintaining a temperature of 10–13°C for 76 hours. This extended fermentation enhances the variety’s bright, structured acidity and layered sweetness. After washing, the coffee is sun-dried for three days before moving to raised beds under shade for a slow, controlled drying phase of 23–25 days.

Flavour
A smooth mouthfeel leads to bright botanicals like lemongrass and mint, with vibrant lime and a hint of rose. The overall cup profile remains balanced from hot to cold.