Farm Info

Finca Monteblanco, a family-run farm in San Adolfo, Huila, is managed by Rodrigo Sanchez​ Valencia and Claudia Samboni. Sitting atop a mountain, its unique climate fosters the growth of exotic coffee varieties like Geisha, Pink Bourbon, Pacamara, and Purple Caturra.

Each harvest, Finca Monteblanco produces micro-lots that serve as competition coffees around the world. Coffees from Monteblanco are milled and prepared for export at the new, state-of-the-art Aromas del Sur dry mill in Pitalito.

Processing Method

• Selection: Cherries are floated to remove impurities and evaluated for Brix levels.
• Fermentation: Cherries ferment in GrainPro bags for 48 hours before pulping, followed by an additional 12-hour fermentation. A final 60-hour anaerobic fermentation enhances flavour complexity.
• Drying: After washing, coffee is carefully dried to preserve its unique aromas and flavours, ensuring a high-quality, versatile, and distinctive cup profile.

NOTE: The term “Grand Cru” is a French phrase that means “great growth” or “great production”. It’s used to describe a vineyard, wine or other food that is considered to be of the highest quality.