Farm Info

This lot of Pink Bourbon Cold Washed is harvested and produced at Finca Monteblanco – a farm located on the very top of a mountain, in the San Adolfo municipality above Pitalito, a family farm managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. In the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. This is possible thanks to the farm’s environmental characteristics allowing Rodrigo to cultivate top-quality Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others.

Rodrigo and his team started to develop the Cold Fermentation process in 2015, to create new profiles they were looking for; this process consists of pulping the coffee and taking it to a cooling room to lengthen its fermentation, finding that the flavours of the chosen varieties stood out much more.

Pink Bourbon Cold Washed Process

Once the perfect cherries are obtained after harvest, this particular lot was measured at 26-30 degrees, and the floatation process (removing all impurities) is completed, the cherries are pulped and immediately placed in Grain-pro bags and taken to a room for a cold fermentation where the temperature is kept between 10 and 13 degrees for 76 hours.

Once the fermentation process is completed, the beans are washed and dried directly in the sun for 3 days, and another 23 to 25 days under canopies.