BRANDY – ORANGE MARMALADE – RIPE APRICOT SWEETNESS – FRUIT-NECTAR BODY
Flavours ripe apricot sweetness, brandy, orange marmalade
Body fruit nectar
Acidity black grape, medium, balanced
Brewing espresso & milk-based, plunger, siphon, moka pot
Owners Rodrigo Sanchez & Claudia Samboni
Origin Monteblanco, Huila
Altitude 1,730 masl
Varietals Gesha, Pink Bourbon, Purple Caturra
Processing washed and dried on raised beds and in shaded solar driers
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.
All information below has been provided directly from the producer
A wonderful video about Rodrigo’s Aroma del Sur, its farms and its people.
The Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1,730 m above sea level. In the region around it is Cueva de los Guácharos National Natural Park, one of the 59 protected areas of the Colombian natural national parks system, and it is also close the river Suaza valley. We believe these provide an innate connection with nature and all that it provides.
Located on the very top of a mountain, in the San Adolfo municipality above Pitalito, this family farm is managed by Rodrigo Sanchez Valencia and his wife Claudia Samboni, following the coffee-growing tradition that began with his grandfather. Across the 14 hectares of Monteblanco farm, Rodrigo and his team have achieved several exotic varieties’ ideal growth and productivity. The farm’s environment has allowed Rodrigo to cultivate top-quality varieties such as Gesha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, among others. This has resulted in the development of specific and diverse sensory profiles that have achieved recognition among discerning palates in a range of speciality coffee markets worldwide.
Recently, Rodrigo started being involved in projects with three innovative partners in his region. One of them is the famous Elkin Guzman who has been working with Rodrigo to foster a specific methodology on the applications of experimental and varietal specific processing. Rodrigo has also been working with Jairo Ruiz of Banexport on “Monteblanco—Banexport Experimental Farm 2”, a variety-specific experimental farm. Lastly, Rodrigo has developed a close relationship with a coffee cupper in Pitalito: Wbeimar Lasso – “He has been a crucial influence in my career because he guides me, and he has helped me to find the true potential of my coffee.” – Rodrigo
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, also known as El Puente. All of our work has been done collectively with our Aromas del Sur team leading all processes from germination to production and all the way to export. We are proud that our coffees, amongst the finest Colombia has to offer, have reached hundreds of different places.
Our coffee carries with it a history of struggle, love and passion. We know the importance that a cup of our great coffee can have on the table and in the lives of people. Today, with effort and dedication, we have seen a process that has made us dream, grow and transform the varieties that have always accompanied us. We offer quality, versatility, diversity, and a variety of aromas and flavors that characterize our company.
All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content).
For the washed Gold Blend process, a mixture is made with batches of varieties such as Gesha and Pink Bourbon. These coffees are harvested at an average of 25° to 27° Brix degrees and with a PH between 5.6 and 5.9.
Floaters are removed and the coffee is then placed in the queue to ferment for 24 hours, then it is pulped and after 36 further hours of fermentation, it is washed and placed in direct sunlight for the first 5 or 6 days to be transferred to the canopies under shade for the next 20 days until the drying process is complete.
Within the territory of the Department of Huila lie four large physiographic units – the Colombian Massif, the Central Mountain Range, the Eastern Mountain Range and the Magdalena River Valley. The climate of Huila is very diverse, with the temperature varying according to the altitude and relief of each place, altered by winds and rainfall. Undoubtedly Huila is a gigantic and diverse paradise that can be attractive to anyone who wants to have a wonderful experience, surrounded by mountains and coffee.
These different micro-climates offer the visitor beautiful landscapes, from the snow-capped volcano of Huila, to the mountains and rivers that form amazing waterfalls such as Bordones, the incredible forms of the Suaza river, in the cave of Los Guácharos, or in its maximum expression of heat in the Tatacoa desert.
Huila also has a great archaeological heritage inherited from the pre-Hispanic peoples, most spectacularly reflected in the mythical testimony of the archaeological park of San Agustin.
There is good tourist infrastructure and comfortable hotels in Neiva, as the Department’s capital, as well as in Pitalito, the gateway to the entire archaeological and tourist area of the southern department. Huila is home to the Cueva de los Guácharos National Natural Park and shares the Nevado del Huila National Natural Park with the Departments of Tolima and Cauca, and the Puracé National Park with the Department of Cauca.
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