Finca Monteblanco - Microlot

PRODUCER /// Rodrigo Sánchez 

REGION /// San Adolfo, Acevedo, Huila, Colombia 

TASTING NOTES /// Pineapple, Mango, Coconut, Star Fruit

PROCESS /// Co-fermented with tropical fruits

VARIETY /// Purple Caturra 

MASL /// 1750

At Finca Monteblanco in Huila, Colombia, producer Rodrigo Sánchez Valencia has built a reputation for pushing fermentation forward while staying rooted in careful agronomy. Purple Caturra, a variety known for its naturally high sugar content, is central to that approach; its elevated Brix levels make it especially well-suited to controlled, high-impact fermentation methods that enhance complexity without losing structure. 

This coffee undergoes a highly controlled, multi-stage cofermentation designed to build layered fruit character. The process begins with the isolation of specific microorganisms primarily Lactobacillus and Saccharomyces cerevisiae, which are cultivated into a "mother culture" and enriched with tropical fruits and natural sugars to drive fermentation development. Once ready, the culture is introduced to freshly harvested, sorted coffee in sealed tanks. A second fermentation follows for approximately 150 hours, during which conditions are tightly monitored to maintain balance. The goal is precision: to integrate tropical fruit notes into the coffee rather than overwhelm it, allowing the inherent character of the Purple Caturra to remain intact while amplifying sweetness, aromatics, and complexity.