COLOMBIA FINCA MONTEBLANCO
Mango Culturing
FILTER

CUPPING NOTES

Mango, bergamot, lavender.
Fruity, with vibrant acidity and a silky body.

Rodrigo Sánchez Valencia is a third-generation coffee producer at Finca Monteblanco, a legacy that began several decades ago with his grandfather. Today, Rodrigo is committed to preserving the natural diversity and productivity of the farm. Finca Monteblanco is located near the Cueva de los Guácharos, one of Colombia’s 59 protected parks. Additionally, the Suaza River flows close to the farm, providing fresh water essential for coffee cultivation and processing.

The high altitude and exceptional microclimate of Acevedo, Huila, create ideal conditions for growing specialty coffee. Coffee cherries are carefully hand-selected and processed on the farm. For this lot, Rodrigo chose the Purple Caturra variety, a unique variant of Caturra distinguished by its different leaf and cherry coloration compared to Red Caturra. According to Brix sugar content measurements, Purple Caturra has a higher sugar content than traditional Red Caturra. Cherries are floated to remove any under-ripe or overripe ones.

Before processing, Rodrigo prepares a blend of lactobacilli, Saccharomyces, and Cerevisiae—a total of 10 yeast types—to promote fermentation. He also adds mango to enhance flavor and supplements the mix with a sugar-rich component such as molasses, panela, or granulated sugar to fuel the fermentation process. The blend is sealed and ferments for eight days.

After harvesting, the cherries are depulped, and the coffee is added to the fermented fruit mixture. The coffee undergoes an additional fermentation for 180 hours (7.5 days).

Following fermentation, the parchment is washed with clean water and dried on parabolic beds. It is turned frequently to ensure even drying, a process that takes approximately 20 to 25 days.