Finca Monteblanco
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. 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.
Fermentation, mango and yeast
Cherry 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 mango to this mixture to add additional flavor. Finally, he adds a sugar-rich mix 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 to 25 days for parchment to dry.
About this coffee
Cupping score: 88.25
Farm: Finca Monteblanco
Producer: Rodrigo Valencia
Region: Huila, Colombia
Altitude: 1730 MASL
Variety: Purple Caturra
Processing: anaerobic fermentation + yeast mango ferment
Variety
Purple Caturra – It’s a mutation of the Caturra variety, known for its compact size and high yield. It’s often noted for having a higher Brix (sugar) content than traditional red Caturra, which can contribute to a sweeter cup of coffee. This higher sugar content also makes this varietal very good for experimental processing methods.
Anaerobic fermentation
Fermentation is a chemical process whereby carbohydrates, such as sugars are broken down into alcohols or acids by microbial activities in the absence of oxygen. While fermentation is, by its nature, an anaerobic process, the term “anaerobic fermentation” refers specifically to fermentation that occurs in a custom-built, oxygen-free environment, such as a sealed container or tank.
