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.
• Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae.
• Starter Culture Preparation: Micro-organisms are separated and blended with peach jam. The fermentation begins with an energizing base of molasses, sugar, or panela to nourish the micro-organisms, creating a fully developed culture.
• Fermentation: Coffee cherries ferment with the mother culture for 190 hours, enhancing fruit complexity.
• Finalization: Brix levels remain above 6 and pH above 4 to preserve the coffee’s natural profile while highlighting fruity notes.