Let yourself be carried away by an elegant flavor that combines floral delicacy with citrus freshness. This pink bourbon from Colombia, roasted by Brewing Dealers and processed using an innovative cold washed method, offers notes of jasmine, lemongrass, panela, grapefruit, and orange in the final cup. Simply a cup with royal elegance, energy, and delicacy. Simply a cup worth trying.
Rodrigo Sánchez Valencia oversees Finca Monteblanco, an 18-hectare family coffee farm in the San Adolfo region of Huila, Colombia. Rodrigo, a third-generation producer, began cupping in 2002, discovering the connection between farm practices and coffee quality. This inspired him to strive for consistent quality through innovation. Under strict supervision, the farm cultivates rare varieties such as Purple Caturra, which produce both competition-quality micro-lots and consistent year-round coffees. Monteblanco is renowned for its experimental co-fermentation techniques. Whether fermenting with spices, panela, or fruit cultures, Rodrigo's team carefully monitors conditions to bring out layered flavor notes. Thanks to its creativity and precision, Finca Monteblanco continues to set the bar high for Colombian specialty coffee.
In 2015, Rodrigo and his team tried a new processing technique called cold fermentation (cold washed), which involves de-pulping freshly harvested ripe cherries and transferring them to a cooling facility to prolong fermentation. Rodrigo found that a longer fermentation period resulted in a more complex flavor. This method initially presented some challenges until the ideal temperature was determined. After two years of study, they found the ideal balance between initial Brix levels and fermentation temperature, achieving the desired basic consistency and complexity of flavor in the cup. Coffee intended for "cold fermentation" typically has a Brix level of 28 at harvest time. Floating cherries are removed to eliminate unripe or overripe cherries, then they are pulped and immediately placed in GrainPro bags and transferred to a cooling facility where the temperature is regulated between 10 and 13 °C for 76 hours. After this extended fermentation, the coffee is thoroughly washed and transferred to the drying stage, where it spends three days in the sun and is then placed on raised beds in the shade, where it continues to dry for 23-25 days. After drying, it is stored in GrainPro bags for 20 days before being tasted and exported.
- Altitude: 1,730 meters above sea level.