Country: Colombia

Region: Huila

Farm: Monteblanco

Producer: Rodrigo Sánchez Valencia

Process: Cherry Co-fermented Natural

Variety: Purple Caturra

Elevation: 1730 meters above sea level

Tasting Notes: Biscotti, Cocoa Nibs, Cherry Cola

Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top and slopes of coffee planted below. 

This Cherry Co-Fermented natural process begins with the careful selection of Purple Caturra cherries, which are harvested at 25° to 26° Brix with a pH of 6. The cherries then undergo 250 hours of anaerobic fermentation at a maximum temperature of 33°C, allowing the native microorganisms to develop and shape the flavor profile of the coffee. 

Once fermentation is complete, the cherries are floated to remove impurities, then transferred to the drying area. They are dried in direct sunlight for six days, followed by 24 additional days under shaded canopies, until they reach a stable humidity level suitable for storage and export.