STRAWBERRY TRIFLE – YELLOW FRUIT – MADAGASCAN DARK CHOCOLATE – BUTTERY BODY – BIG & BOLD
Flavours strawberry trifle, yellow fruit, crème brulee, brown sugar, Madagascan dark chocolate, very sweet
Acidity caramelized plum
Owners Rodrigo Sanchez & Claudia Samboni
Origin La Tocora de San Adolfo, Huila
Altitude 1,730 masl
Varietals Colombia & Caturra
Processing extended fementation, washed and dried on raised beds
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.
A short video about Purple Caturra. Note her breaking apart the coffee cherry and you can see the beans inside the fruit.
A video showing cold fermentation
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. Elkin 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
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.
The farm’s infrastructure includes the wet mill and in the upper part of the farm the drying facilities, with the coffee plantations in the surrounding area.
Monteblanco’s climate has an average temperature of between 16 and 22 degrees Celsius, with 1,700 hours per year of sun. At the wet mill the coffee is pulped and fermented, followed by highly controlled, cold fermentation at a temperature between 10 and 14 degrees Celsius achieved using a chilling unit. This process is key to the naturals we produce on the farm. We are able to achieve suitable drying temperatures under solar driers and under shade canopies on African beds.
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. Our vrious recognitions and awards help to enrich our coffees. In the Yara Champion Program in 2017, we obtained first place with our Bourbon Rosé and we also took the Yara Champion 2018 silver with that same variety. In 2019 we won first place at Roasters United with our washed Purple Caturra and also a third place with that same variety. For us as producers and also for our team, it is very gratifying to see that our coffees are recognized as amongst the best, capturing not only palates but also hearts.
This is how our goals grow, yearning to be a sustainable company that endures in the history of this wonderful world of coffee, where we can break the barriers that have been set for us in this field, and that allows us to continue discovering the different ways of loving this seed. What happens in the fermentation process is still an unknown terrain, but to see how the microorganisms, yeasts, enzymes, and everything that happens within each process is something really impressive. It gives us options as to how we, as producers, can make the most of what we have achieved and will continue to explore what we can do with our coffee. To continue discovering those paths that coffee offers us daily, to be a reference for generations and to be able to leave a legacy that fills us with curiosity and happiness when we encounter so much magic with the smell of coffee.
Several years ago, Rodrigo explored the coffee trees planted on Monteblanco. He discovered various varieties his grandfather had grown in the 1980’s. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple colour.
The natural process is where coffee cherries are dried whole with the external fruit still on. Based on the sugar content, the team on the farms determines the best processing method for each lot. For the natural process, the coffee is harvested at an average of 24° to 28° degrees Brix (sugar levels) and with a pH of between 5.6 and 5.9. After being picked, the coffee cherries are left to ferment in the collection bags for 36 hours. They are then floated to eliminate impurities and to level their temperature.
The coffee is dried in direct sunlight for the first 6 days and then it is moved to the canopies under shade for 24 more days until its drying process is completed. [Origin – These extended drying times require more space and more infrastructure than is needed for washed coffees. Careful attention to ensure even drying at the correct rate is also essential. Exceptional naturals are wonderful coffees, but can be difficult to achieve].
Our processes demand more and more from us, thus reaching a level that allows us to promote and offer our coffees at the highest standards of quality required by the international market, always looking for our profiles to be solid and consistent to captivate palates and the hearts of the people that appreciate it. The Purple Caturra is a variety that is exclusively ours, an achievement of the people who have lived through the whole process with us, experiencing all from the external to the internal of this beautiful tree.
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.
All beans on your first purchase
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