HISTORY
Finca Monteblanco is located in the municipality of Acevedo, in the jurisdiction of San Adolfo, in the La Tocora area, at an altitude of 1,730 meters above sea level. Its surroundings include the Cueva de Los Guácharos National Natural Park, one of the 59 protected areas within Colombia's National Natural Park System. Its proximity to the Suaza River Valley provides a natural connection to the surroundings and all it offers.
Monteblanco is a family farm managed by Rodrigo Sánchez Valencia, continuing the coffee-growing tradition he began with his grandfather. Monteblanco's 14 hectares provide ideal conditions for growing diverse coffee varieties, including Geisha, Bourbon Rosado, Pacamara, Caturra Púrpura, Caturra Rojo, and others. These physical and sensorial conditions have resulted in unique profiles that have earned worldwide recognition and been well received by the most exclusive coffee markets.
Monteblanco experiences an average temperature ranging between 16 and 22 degrees Celsius, with 1,700 hours of sunlight per year, making it ideal for coffee cultivation. The farm features parabolic and shade-rotating drying, extensive washing facilities, wet processing with pulping and fermentation, as well as a chiller that ensures stable temperatures of 10 to 14 degrees Celsius for cold fermentation.
As they themselves state, their goal is to be a sustainable company that leaves its mark on the history of the coffee world. They aspire to break down barriers and limitations, which is why they allow themselves to experiment with new ways of processing coffee:
"The fermentation process remains mysterious territory for us, but observing how the microorganisms, yeasts, enzymes, and everything else that happens at each step is truly impressive. This shows how, as producers, we can maximize our advantages, making the coffee industry remember us for what we have achieved and will continue to achieve with this bean, aspiring to be a benchmark for future generations and leaving a legacy full of curiosity and happiness in discovering the magic of coffee."
