Special Edition Colombia

An aroma explosion! This filter coffee delights with vibrant notes of tropical fruits, strawberries, and a hint of vanilla, refined by gentle floral hints of oolong. The experimental process highlights the creativity of the producers – perfect for special moments.

Finca Monteblanco: Coffee and Innovation

Finca Monteblanco is owned by third-generation coffee farmer Rodrigo Sanchez Valencia, who continues his family's legacy of preserving the natural diversity and productivity of the farm. Located near Cueva de los Guacharos, one of Colombia's protected parks, and close to the Suaza River, the farm benefits from fresh water sources ideal for cultivation and processing. Situated in Acevedo, Huila, at high altitude with a superb microclimate, it offers perfect conditions for specialty coffee cultivation. Rodrigo grows various varieties, including Caturra, Geisha, Pink Bourbon, and Pacamara. For this particular lot, he selected "Purple Caturra," a variety with higher sugar content than typical Red Caturra, resulting in unique flavor profiles. The combination of exceptional terroir and innovative farming practices makes Finca Monteblanco a standout in Colombian coffee production.

Finca Monteblanco: Mango Co-fermentation Process

The cherries are selectively handpicked and delivered to the on-site wet mill. To ensure quality, the cherries are floated to remove any under or over-ripe fruit. Before processing, Rodrigo introduces a mixture of lactobacillus, saccharomyces, and cerevisiae bacteria—totaling 10 different yeasts—to promote fermentation. He also adds mango to the mixture to impart additional flavor, along with a sugar-rich feed like molasses, panela, or granulated sugar to support the fermentation process. The sealed mixture ferments for 8 days. After pulping, the coffee is added into the fermented fruit mixture and ferments for 7.5 days. Following fermentation, the parchment is washed in clean water and laid out on parabolic beds to dry, with frequent raking to ensure even drying. It takes approximately 20 to 25 days for the parchment to dry fully. This meticulous washed mango co-fermentation process results in a coffee with distinctive flavor characteristics, showcasing Rodrigo's commitment to innovation and quality.

Bursting with aroma, this filter coffee offers vibrant notes of strawberries, tropical fruits, and a hint of vanilla, all smoothed into gentle Oolong floral undertones. An experimental process showcases the producers’ creativity, perfect for special occasions.