COLOMBIA, Rodrigo Sanchez, Finca Monteblanco, Pitalito, Huila

Producer: Rodrigo Sanchez.

Growing altitude: 1750m above sea level.

Botanical variety: Pink Bourbon.

Process: Washed Cold Ext. Fermentation.

Tasting notes: Caramel, cinnamon, coconut, jasmine, citrus, floral lavender flavours. 

Roast date: 24 July, 2025

High in the lush hills of Vereda La Tocora in Colombia’s San Adolfo municipality, above Pitalito, lies Finca Monteblanco, an 18-hectare family farm guided by the steady hands of Rodrigo Sanchez Valencia. The legacy began with his grandfather and lives on today, evolving with each generation and each harvest.

Perched on a hilltop, the farm’s wet mill and drying beds crown the slopes below, where a variety of coffee trees flourish. While tending to the expected Colombian cultivars, Rodrigo discovered something more - unusual trees with broad leaves and unique traits, some reminiscent of Gesha . This curiosity sparked innovation.

One standout is Pink Bourbon, used in their Cold Washed Ext. Fermentation process . Its natural sweetness provides the perfect base for microbial activity. Here’s how it works:

Only fully ripe Pink Bourbon cherries are picked by hand. The cherries are de-pulped immediately after harvest.

The pulped coffee is placed in tanks with cold water, and fermentation occurs at low temperatures (typically 10–15°C / 50–59°F) for a controlled duration, often between 40–60 hours, depending on ambient and water conditions.

The cold slows down enzymatic and microbial activity, allowing for gentle, extended fermentation that enhances acidity, preserves florals, and reduces over-fermentation risk.

After fermentation, the coffee is thoroughly washed to remove all mucilage.

The beans are then shade-dried on raised beds over several days to preserve flavor clarity and avoid heat damage.

Monteblanco’s approach is as dynamic as its climate. As weather patterns shift, harvests are now spread across ten months of the year, demanding meticulous planning and flexibility.

Despite these challenges, every harvest yields competition-grade microlots, along with beautifully balanced coffees that land in cafés and retail spaces around the world. This consistency is no accident—it’s the result of rigorous monitoring, deep respect for the land, and a relentless pursuit of flavor.

At Monteblanco, the past and future of Colombian coffee meet in every cup.

“At Finca Monteblanco, every coffee is a relationship - with the land, the climate, and the microbes. Through careful fermentation, we unlock flavors that speak of place, precision, and passion.”

— Rodrigo Sánchez Valencia