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In the high-altitude embrace of Acevedo, Huila, where the Suaza River whispers tales of generations past, Rodrigo Sanchez Valencia tends to the legacy of Finca Monteblanco. A third-generation coffee farmer, Rodrigo walks the path laid by his grandfather, cultivating a symphony of Caturra, Geisha, Pink Bourbon, and Pacamara varieties on this fertile Colombian land situated 1,730 meters above sea level.
Finca Monteblanco, near the protected haven of Cueva de los Guacharos, is more than a farm—it's a sanctuary for biodiversity and a testament to the artistry of coffee cultivation. Here, the crisp microclimate and high altitude conspire to create the ideal conditions for specialty coffees, and Rodrigo, with passion coursing through his veins, is the steward of this extraordinary plot.
At the heart of the excitement emanating from Finca Monteblanco is the meticulous process that transforms cherry into a symphony of flavors. Cherry, selectively handpicked, makes its way to the onsite wet mill, where Rodrigo introduces a dance of lactobacillus, saccharomyces, and cerevisiae bacteria—10 different yeasts in total. To this fermentation fiesta, Rodrigo adds a twist of passionfruit and cholupa, a sour fruit reminiscent of lemonade, elevating the coffee to unparalleled heights of sweetness and fruitiness.
Sealed in a cocoon of flavors, the mixture undergoes an 8-day fermentation, absorbing the richness of molasses, panela, or granulated sugar added by Rodrigo. The result is a transformation, a coffee bathed in the essence of Acevedo's microclimate and Rodrigo's dedication.
Once picked, the cherries are pulped, and the coffee is introduced to the fermented fruit medley, undergoing an additional 180 hours of fermentation—7.5 days of alchemical mastery. The parchment, now infused with the essence of passionfruit and cholupa, is washed in clean water and carefully laid in parabolic beds, where the Colombian sun and gentle breezes guide the drying process. It's a dance of nature and skill, taking 20 to 25 days for the parchment to dry, ensuring an even and exquisite culmination of flavors.
In every cup of this exciting coffee from Finca Monteblanco, one can taste the passion of Rodrigo Sanchez Valencia, the echoes of his grandfather's wisdom, and the vibrant spirit of Acevedo, Huila. It's not just a beverage; it's a journey—a journey through the Colombian highlands, a journey through generations, and a journey into the heart of extraordinary coffee craftsmanship.
Colombia Passionfruit
Dhs. 100.00
or 4 payments of
Dhs. 25.00 AED
. No interest, no fees.
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Process: Extended Fermentation Fully Washed
Variety: Caturra
Producer: Rodrigo Sanchez Valencia
Flavor note: Caramel, Chocolate, Apple, Cream, Sweet
Altitude: 1730 MASL
Roasted for: Filter
In the high-altitude embrace of Acevedo, Huila, where the Suaza River whispers tales of generations past, Rodrigo Sanchez Valencia tends to the legacy of Finca Monteblanco. A third-generation coffee farmer, Rodrigo walks the path laid by his grandfather, cultivating a symphony of Caturra, Geisha, Pink Bourbon, and Pacamara varieties on this fertile Colombian land situated 1,730 meters above sea level.
Finca Monteblanco, near the protected haven of Cueva de los Guacharos, is more than a farm—it's a sanctuary for biodiversity and a testament to the artistry of coffee cultivation. Here, the crisp microclimate and high altitude conspire to create the ideal conditions for specialty coffees, and Rodrigo, with passion coursing through his veins, is the steward of this extraordinary plot.
At the heart of the excitement emanating from Finca Monteblanco is the meticulous process that transforms cherry into a symphony of flavors. Cherry, selectively handpicked, makes its way to the onsite wet mill, where Rodrigo introduces a dance of lactobacillus, saccharomyces, and cerevisiae bacteria—10 different yeasts in total. To this fermentation fiesta, Rodrigo adds a twist of passionfruit and cholupa, a sour fruit reminiscent of lemonade, elevating the coffee to unparalleled heights of sweetness and fruitiness.
Sealed in a cocoon of flavors, the mixture undergoes an 8-day fermentation, absorbing the richness of molasses, panela, or granulated sugar added by Rodrigo. The result is a transformation, a coffee bathed in the essence of Acevedo's microclimate and Rodrigo's dedication.
Once picked, the cherries are pulped, and the coffee is introduced to the fermented fruit medley, undergoing an additional 180 hours of fermentation—7.5 days of alchemical mastery. The parchment, now infused with the essence of passionfruit and cholupa, is washed in clean water and carefully laid in parabolic beds, where the Colombian sun and gentle breezes guide the drying process. It's a dance of nature and skill, taking 20 to 25 days for the parchment to dry, ensuring an even and exquisite culmination of flavors.
In every cup of this exciting coffee from Finca Monteblanco, one can taste the passion of Rodrigo Sanchez Valencia, the echoes of his grandfather's wisdom, and the vibrant spirit of Acevedo, Huila. It's not just a beverage; it's a journey—a journey through the Colombian highlands, a journey through generations, and a journey into the heart of extraordinary coffee craftsmanship.