Description
These are super unique coffees! We have carried only a few of these Fruit Fermentations coffees in the past, some have loved them, some have not, but a very fun and definitely unique offering for home roasters. Part high quality Colombian coffee, part fruit juice science experiment. Flavored enough by the crazy processing that the crowd will be split on this one but we found much joy drinking it. Be ready for coffee that tastes and smells like varying levels of fruit depending on the roast level.
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 wet mill and drying facilities at the top of the farm and slopes of coffee planted below.
In 2002 Rodrigo participated in a local program teaching local children of coffee producers to cup. Before that, he and his family had never considered coffee in terms of cup profile. By learning to differentiate profiles, he and his father and grandfather were able to make the connections between the farming techniques they applied and coffee’s resulting attributes in the cup.
At this time, Rodrigo also began to learn about cupping competitions that evaluate the best lots from farms in a region. He noticed that farms would win one year and then never again, so he decided to investigate how to produce quality coffee consistently. This led him to explore the trees planted on Monteblanco, where he discovered various varieties, his grandfather had planted in the 1980’s. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple color.
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. Finca Monteblanco produces microlots with each harvest 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 at each stage of production and processing, all coffees from Monteblanco showcase their full potential.
Harvesting and processing on Monteblanco have had to evolve with the times, adapting to a changing climate that yields harvest times dispersed through ten months of the year rather than in a concentrated peak. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur drymill in Pitalito.
A half pound each of:
Colombia Huila Monteblanco – Caturra/Bourbon – Melon Nectar Co-fermented Washed Processed
Colombia Huila Monteblanco – Purple Caturra – Coconut Lemonade Co-fermented Natural Processed
Colombia Huila Monteblanco – Caturra/Bourbon – Blueberry Co-fermented Washed Processed
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