Available in 200g wholebeans only, Omni-roast profile.
Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying beds at the top of the farm and slopes of coffee planted below.
The goal of Double Fermentation is to bring out the sweetness and complexity of the coffee. As long as the cherries do not exceed 23 degrees Brix to begin with, the first fermentation phase of the Double Fermentation process can increase Brix readings by as much as 4 degrees Brix, provided that the pH does not drop below 5 and disrupt the equilibrium between body and acidity .Rodrigo is proud that he, his wife Claudia Samboni, farm manager Don Gerardo, and the team that works in the fields and at the mill have reached the goal of achieving consistent quality. Each harvest, Finca Monteblanco produces microlots that serve as competition coffees around the world, but the farm also consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management of each stage of production and processing, all coffees from Monteblanco showcase their full potential.
- Flavours: Strawberry, fig, banana, chocolate, wild honey and whipped cream
- Origin: Huila, Colombia
- Varietal: Pink Bourbon
- Process: Double fermentation washed
- Altitude: 1730 metres above sea level