Farm Info

Finca Monteblanco, a family-run farm in San Adolfo, Huila, is managed by Rodrigo Sanchez Valencia and Claudia Samboni. Sitting atop a mountain, its unique climate fosters the growth of exotic coffee varieties like Geisha, Pink Bourbon, Pacamara, and Purple Caturra.

Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur dry mill in Pitalito.

Processing Method

• Selection: Cherries are floated to remove impurities and evaluated for Brix levels. Purple Caturra is chosen for its high Brix concentration and versatility, providing an ideal environment for micro-organisms like Lactobacillus and Saccharomyces cerevisiae.
• Fermentation: After cultivating the micro-organisms separately, the cherries are combined with a 50/50 blend of fresh fruit juice and caramelized fruit. The mother culture ferments for 8 days, after which the cherries are added to sealed tanks. They ferment for 180 hours, maintaining Brix levels above 6 and pH above 4 for optimal flavour balance.
• Finalization: The fermentation process ensures that the fruit notes complement the coffee’s natural profile, enhancing the sweetness and intensifying flavour transfer without overpowering the base flavours.

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