Origin
Country
Colombia
San Adolfo, Huila
Rodrigo Sanchez, Claudia
Finca Monteblanco
1750 masl
Coffee grower
Farm
Altitud
Region
Rodrigo Sanchez grows and processes specialty coffee at this farm Monteblanco in the municipality of San Adolfo in Colombia's Huila Department. Rodrigo, his wife Claudia, his Daughter Nathalia and his team work hard to produce one of the best coffee on the region focusing on Pink bourbon with slow and cold fermentation, purple caturra both natural and washed.
Processing
Mentha Washed
Mint Julep
Variety
Purple Caturra
Description Process
Mint, basil and rosemary are used to impart flavor to the yeast, and unrefined whole cane sugar (Panela) and molasses (Molasses) are added to provide the energy the yeast needs. The prepared yeast and coffee cherries are placed in a sealed tank for closely monitored fermentation for 150 hours, and finally dried in the sun for 2-3 days, and then moved to the shade to dry for 15-18 days.
Tasting note
Banana Ice-cream, Mint Chocolate, Cinnamon, Rock Sugar
Processing
Citrics Natural
Margarita
Variety
Purple Caturra
Description Process
The disease resistant variety Purple Caturra has unique flavour and higher Brix Degree, which makes it suitable for special processing. Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Lavender, Lemon, Sweet Orange, Fruit Gummy
Processing
Pineapple Washed
PIÑA COLADA
Variety
Purple Caturra
Description Process
Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Sugarapple, Banana, Pineapple Soda, Sugar
Processing
Passionfruit Washed
HURRICANE
Variety
Purple Caturra
Description Process
Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Green Apple, Elderflower, Lychee Jelly
