Description

Innovation meets tradition at Finca Monteblanco, where third-generation producer Rodrigo Sanchez Valencia crafts some of Colombia's most intriguing coffees. This exceptional lot combines Purple Caturra – a distinct variety discovered among his grandfather's plantings – with advanced fermentation techniques that showcase both scientific precision and creative ambition.

The story begins in the fertile soils of Huila, where at 1,730 meters, Purple Caturra cherries develop slowly, accumulating complex sugars and acids. But it's in the processing where this coffee truly sets itself apart. The journey starts with the creation of a mother culture containing specific strains of lactobacillus and saccharomyces cerevisiae. This culture is then fed with passion fruit, local cholupa fruit, and natural sweeteners, fermenting for 190 hours until reaching optimal Brix levels and pH values. Only then are carefully selected coffee cherries introduced, beginning a controlled 150-hour fermentation that maintains strict parameters: never below 6 degrees Brix or pH 4.0.

At our solar-powered facility, we approach this unique coffee with measured precision. Small batch sizes allow us to carefully manage the development curve, highlighting both the Purple Caturra's inherent characteristics and the complex flavors introduced through fermentation. Our zero-carbon roasting process preserves the coffee's distinct aromatics while developing its underlying sweetness.

In the cup, expect an extraordinary sensory experience that challenges conventional expectations of Colombian coffee. The passion fruit influence presents itself with remarkable clarity – not as an artificial overlay but as an integral part of the coffee's character. This tropical brightness is anchored by a sturdy foundation of milk chocolate and toffee notes, creating a complex but balanced profile that evolves as the coffee cools.

Finca Monteblanco's 18 hectares represent the future of Colombian specialty coffee production. Through rigorous monitoring and experimentation, Rodrigo and his team demonstrate how traditional varieties can be transformed through innovative processing while maintaining their essential character. Their commitment to quality extends from the careful selection of processing cultures to precise drying protocols, with cherries first spending 2-3 days in direct sunlight before moving to shaded canopies for 15-18 days until reaching optimal 10-11% moisture content.

This coffee embodies the emerging dialogue between tradition and innovation in specialty coffee. It represents not just a unique flavor profile, but a vision of coffee's future where scientific precision meets generational farming wisdom. Through our solar-powered roasting approach, we honor both the innovative spirit of its production and our commitment to environmental stewardship, delivering a cup that challenges perceptions while respecting coffee's fundamental qualities.