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CROP YEAR: 22/23
COFFEE GRADE: Excelso UGQ
FARM/COOP/STATION: Finca Monteblanco
VARIETAL: Caturra
PROCESSING: Extended Fermentation Fully washed
ALTITUDE: 1730 meter
OWNER: Rodrigo Sanchez Valencia
SUBREGION/TOWN: Acevedo
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REGION: Huila
FARM SIZE: 14 hectares
HARVEST MONTHS: November - April
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About This Coffee
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Rodrigo Sanchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather began cultivating coffee here several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that, in turn, produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance, UTZ and Organic.
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Cultivation
Finca Monteblanco is located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza river also runs nearby and provides fresh water for cultivation and processing.
Rodrigo cultivates Caturra, Geisha, Pink Bourbon and Pacamara varieties on Finca Monteblanco. The high altitude and superb microclimate of Acevedo, Huila creates the ideal conditions for cultivating specialty coffees.
Harvest and post harvestCherry is selectively handpicked and delivered to the on-site wet mill.
Before processing cherry, Rodrigo combines a mixture of lactobacillus, saccharomyses and cerevisiae bacteria for a total of 10 different yeasts to cherry to promote fermentation. Rodrigo also added passionfruit and cholupa, a sour fruit often used to make a form of lemonade to this mixture to add additional flavor. Finally, he adds a sugar-rich mixture to feed fermentation, such as molasses, panela or granulated sugar. The mixture is sealed and fermented for 8 days.
Once picked, cherry is pulped and coffee is added to the fermented fruit mixture. Coffee ferments for an additional 180 hours (7.5 days).
Following fermentation, parchment is washed in clean water and laid in parabolic beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 20
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