TECHNICAL DETAILS
Origin: Colombia - Huila. Exactamente aquí
Process: Cold fermentation
Altitude: 1730 msnm.
Varietal: Pink Bourbon
Producer: Rodrigo Sánchez
Harvest: 2024
Taste notes: Lavender, blackberry, lime zest
WHY WE LOVE IT
This coffee has quickly become a team favorite. It’s a very fragrant Pink Bourbon, with notes of lime zest and blackberries. It has a base of lavender caramel, sweet and floral. The coffee leaves a lasting impression on the palate, with bright acidity and a silky body. Very floral in character, but with a fresh and sweet finish, it’s perfect to enjoy on its own and appreciate all its nuances.
HISTORY
Monteblanco Farm is located in the municipality of Acevedo, within the San Adolfo jurisdiction, in the village of La Tocora, at an altitude of 1730 meters above sea level. The surroundings include the Cueva de Los Guácharos National Natural Park, one of the 59 protected areas within Colombia’s National Natural Parks System. Its proximity to the Suaza River Valley provides a natural connection to the environment and everything it offers.
Monteblanco is a family farm managed by Rodrigo Sánchez Valencia, continuing the coffee-growing tradition started by his grandfather. The 14 hectares of Monteblanco offer ideal conditions for cultivating various coffee varieties, including Geisha, Pink Bourbon, Pacamara, Purple Caturra, Red Caturra, among others. These physical and sensory conditions have led to unique profiles that have gained worldwide recognition and are well received in the most exclusive coffee markets.
Monteblanco experiences an average temperature range of 16 to 22 degrees Celsius, with 1700 hours of sunlight annually, making it ideal for coffee cultivation. The farm has parabolic and shaded drying facilities, ample washing areas, wet processing with pulping and fermentation, as well as a cooler that ensures stable temperatures of 10 to 14 degrees Celsius for cold fermentation.
As they declare, their goal is to be a sustainable business that leaves its mark on the coffee world’s history. They aim to break barriers and limitations, allowing themselves to experiment with new ways to process coffee:
"The fermentation process is still a mysterious territory for us, but observing how microorganisms, yeasts, enzymes, and everything happening at each step is truly impressive. This shows how, as producers, we can maximize our advantages, ensuring that the coffee industry remembers us for what we have achieved and will continue to achieve with this bean, aspiring to be a reference for future generations and leaving a legacy full of curiosity and joy in discovering the magic of coffee."
VARIETY AND PROCESS
This cold fermentation process involves pulping the coffee and placing it in a cooling chamber to extend fermentation, enhancing the flavors of these varieties. It’s a very different process from usual fermentation, so the farm faced challenges from the innovation itself: they didn’t know the ideal temperature and conditions needed to meet those excellence standards. After about two years of study, they found the balance between Brix measurement, fermentation time, and temperature, resulting in more diverse profiles and consistency in the cup. Reaching this level wasn’t easy, but determination and dedication to achieve optimal quality were key to making this process stand out from others.
RECIPE
For filter:
We use 18 grams of ground coffee and 315 grams of final water at 91ºC, in a total time of 2'20". We do five pours:
- Pour 50g of water in 30 seconds
- Pour 110g of water until 1'
- Pour 180g of water until 1'20"
- Pour 230g of water until 1'35"
- Pour 310g of water until 2'
EXPERIMENTAL VARIABLES
- Rest: 2 weeks (15-20 days)
- Method: V60
- Grinder: EK43
- Water: Pentair Everpure 70ppm
