Farm Info

This lot of Pink Bourbon Thermal Shock 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.

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.

Pink Bourbon Thermal Shock Process

Once the perfect cherries are obtained after harvest, Brix and pH are measured and the floatation process (removing all impurities) is completed, the cherries are placed in bags and left to ferment for 50 hours. The goal is to reach a temperature of 30 degrees in order to speed up the fermentation.

The cherries are then sent to be de-pulped and semi-washed and then sent to a cool room for a cold fermentation for another 50 hours at a temperature between 10 and 13 degrees.

Rodrigo and his team realized that the extended fermentation, including the change in temperatures, allows for more complex flavour profiles.