Background Story

The Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level.

In its surroundings we can find the Cueva de los Guácharos National Natural Park, which is one of the 59 protected areas of the Colombian National Natural Parks system, highlighting also the proximity to the valley of the river Suaza, a quality that gives it an innate connection with nature and all that it provides.

Monteblanco is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that he started with his grandfather. The 14 hectares of Monteblanco have allowed the diverse varieties to acquire all the facilities of growth and productivity, thanks to its environmental offer it allows the cultivation of varieties such as Geisha, Bourbon Rosado, Pacamara, Caturra Purpura, Caturra Rojo among others; this has achieved ideal conditions of adaptation both physically and sensorially, developing unique profiles that have achieved worldwide recognition with a wide acceptance by the most exclusive palates of the different coffee markets.

 

All of our work has been done collectively, our Aromas del Sur team leads processes such as germination, production and exportation, and in this way we have reached hundreds of places, being one of the finest Colombian coffees.

Within our infrastructure we find the wet mill and in the upper part of the farm the drying facilities, leaving the plantations of our coffees in the surrounding area.

Monteblanco is located within an average temperature between 16 and 22 degrees Celsius, with a luminosity of 1700 hours per year that allows the light to be used for the crops; we also find a parabolic drying temperature and drying under shade, on the canopies or African beds; It also has a washing extension, a wet mill where the coffee is pulped and fermented, in addition to a cooler that guarantees a temperature between 10 and 14 degrees Celsius for the realization of the cold fermentation, for the dry coffees it is fermented in tanks or in the exclusive tanks for the fermentation of the natural processes of the farm.

Our recognitions come with a purpose, to exalt and enrich our coffees, Yara Champion Program 2017 allowed us to be champions, obtaining first place with Bourbon rosé and then in that same contest we took the Yara Champion 2018 silver with that same variety; for the year 2019 came to us Roasters United winning first place with washed purple caturra and then a third place with that same variety. For us as producers and also for our team, it is very gratifying to see that our coffees manage to arrive and stay as one of the best, capturing not only palates but also hearts.

This is how our goals grow, yearning to be a sustainable company that endures in the history of this wonderful world of coffee, where we can break the barriers that have been set for us in this field, and that allows us to continue discovering the different ways of loving this almond; For us what happens in the fermentation process is still an unknown terrain, but to see how the microorganisms, yeasts, enzymes, and everything that happens within each process work is something really impressive, it is to see how as producers we can take the greatest advantage in our favor, It is to see how as producers we can make the most of what we have been able to achieve and what we will continue to do with this bean, in order to continue discovering those paths that coffee offers us daily, to be a reference for generations and to be able to leave a legacy that fills us with curiosity and happiness when we encounter so much magic with the smell of coffee.

 

Roaster's Thoughts

It is not too hard to source a good quality natural Colombian. But it is still not easy to find and bring a coffee that is unique while the great quality is still there. This coffee, Rodrigo Sanchez has unique fruity characteristics while having a great balanced quality.

 

How this coffee is roasted

This coffee is light roasted but well developed to enhance its sweetness and fruity flavours. 

 

Basic Information

  • Origin: Colombia
  • Region: Huila
  • Farm: Monteblanco
  • Altitude: 1,730masl
  • Variety: Caturra
  • Process: Natural
  • Best Ageing Window: 20-27 days
  • Best as: Espresso, Pourover Filter

 

How to brew this coffee

  • Espresso: 20g dose, 45g beverage yield, 23s extraction time
  • Flavour Profile: raspberry, stonefruit, cacao
  • Milk: 23g dose, 40g beverage yield, 29s extraction time, 150g milk
  • Flavour Profile: raspbery chesse cake, chocolate
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 1m 40s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: raspberry, peach, nectarine, cola, black tea

 

Flavour Spectrum

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