Colombia La Loma Red Fruit Nectar (RESERVE)

raspberry – nice earthiness – velvety body – crisp, pink lady acidity


The grind size you select affects the extraction of your coffee. Unlike when purchasing pre-ground, we give you a wide range of choices to optimize the flavour of your coffee. Please select the brewing method you use and we will grind at the best setting for it. If you want more information reach out to us on our Live Chat for assistance.

Origin  Pitalito, Huila
Flavours  raspberry, nice earthiness, dry finish (caju)
Body  velvety
crisp, pink lady
Roast  medium-light
Brewing  versatile

Owners  Rodrigo Sanchez & Claudia Samboni
Altitude  1,650 masl
Varietals   Caturra, Bourbon
Processing  washed, culturing fermentation, sun-dried

Our single origin coffees are all packed into 250g bags straight from the roaster. For optimal freshness, if you select 1kg of a single-origin coffee, it will be shipped as 4x250g bags.  
Our blends and decaf are packed into both 250g and 1kg bags. 

Colombia La Loma Red Fruit Nectar

A Message from Rodrigo

Hi Joel. Good day, hope you’re well. This is Rodrigo Sanchez greeting you all the way from Pitalito, Huila in Colombia at Origin Coffee Roasters in Cape Town. It’s an honour for me to greet you my brother, thank you very much for choosing our coffees and having them often in your portfolio for your clients. A big hug, hoping you are enjoying a good cup of coffee from our Monteblanco farm.

And in his own words in Spanish…

Origin, Rodrigo & Claudia

We have featured a number of Monteblanco lots from Rodrigo & Claudia Monteblanco over the years, including one of our all-time favourite coffees – their Purple Caturra Natural with its flavours of berry trifle, and of which one of Cape Town’s top chefs said “Wow. Is that even coffee?”.

This year in addition to this lot of coffee, we have also featured their Pink Bourbon Thermal Shock and Caturra-Bourbon carbonic maceration from their other farm, Monteblanco.

The Producer

This lot of Caturra Bourbon Nectar Red Fruits is harvested and produced at Finca La Loma. Finca La Loma is located in Vereda Agua Negra in Pitalito, Huila, a 12-hectare farm, owned by Rodrigo Sanchez Valencia and his wife, Claudia Samboni, who have been cultivating coffee on La Loma since 2011. Varieties planted on the farm includes Caturra, Variedad Colombia, Pink Bourbon, Pacamara, Laurina, and Gesha. The mill located on the farm includes a de-pulper and tanks for dry fermentation.

In 2017, Rodrigo and his team at Aromas del Sur—the parent company for La Loma, El Progreso, and Monteblanco farms and the Aromas del Sur dry mill (El Puente)—built a cupping lab on La Loma to facilitate sample roasting, crop evaluation, and sourcing at the origin. La Loma carries out the entire experimental program of Rodrigo’s other farms, thus diversifying their coffees.

This Caturra-Bourbon Red Fruit Nectar Process

For this process, the Caturra and Bourbon varieties were chosen, thanks to its versatility in the preparation of any process and the great sweetness, which allows the micro-organisms such as lactobacillus and saccharomyces cerevisiae to have optimal fuel to work. These micro-organisms are initially cultivated separately before incorporating them into the coffee, giving way to a large scale where a significant volume of starter culture is produced.

For this specific process, a total of 80 litres of starter culture is extracted from a 200-litre drum which had been mixed with the nectar of locally sourced red fruits. This allows the Brix degrees of the initial mix to be equal to that of the coffee cherries. The starter culture takes 8 days to reach its optimal state, exactly 190 hours of fermentation until the culture mixes together with the infusion reaching the adequate pH and Brix degrees to mix with the coffee.

Besides the nectar of red fruits, Rodrigo feeds the yeasts with some energizing ingredients, such as molasses or brown sugar until the desired level of fermentation with an excellent load of microorganisms is achieved.

Subsequently, after collection, and sorting, the coffee gets pulped and deposited inside a fully sealed 200-litre plastic can along with the 80 litres of the fermented nectar solution that had been previously prepared.

The coffee ferments for 150 hours, and the team constantly measures the Brix to ensure it doesn’t not drop below 6 degrees, as well as the pH levels which are not allowed to drop below 4: this is the balance point for the coffee in order to highlight the notes of the chosen red fruits.

An Panel Discussion on Co-Fermented Coffees

Rodrigo is features in this panel. While not specific to the processing of this lot, it is a really interesting discussion around fermenting coffee with other fruits. Enjoy learning about how farmers continue to push the boundaries of what can be achieved with their coffees.


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A post shared by RODRIGO SÁNCHEZ (@rodrigosanchez09)