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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.
You will be charged a deposit today and the remaining balance before delivery.
To display Pay Later, Split Pay purchase options for products, ensure you have created a purchase option for it in the app. This message is only visible in the theme editor and won't appear on your live site.
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.
