Colombia Monteblanco

A highly distinctive coffee produced by Rodrigo Sanchez Valencia at Finca Monteblanco in Acevedo, Huila.

Rodrigo is a third-generation coffee producer who has turned his farm into a benchmark for innovation in post-harvest processing. His coffees have received international recognition, including top placements at the Yara Quality Competition and Roasters United.

Pink Bourbon, now understood to be genetically related to Ethiopian landrace varieties, is prized for its exceptional cup potential and refined aromatic profile.

This lot is the result of extensive experimentation inspired by winemaking techniques. Cherries are selectively handpicked at optimal sugar levels (26–30 Brix) and fermented in sealed environments at controlled cold temperatures (10–14°C) for approximately 76 hours. Cold fermentation slows microbial activity, allowing for more precise and controlled flavor development.

After fermentation, the coffee is washed and dried first under direct sunlight and then on raised beds in the shade, with a drying phase that can last up to 25 days.

In the cup, it reveals an elegant and layered profile, where floral and fruity notes are expressed with clarity, supported by refined sweetness and a clean structure.

A coffee that represents the forefront of innovation in contemporary Colombian specialty coffee.