Colombia Monteblanco Pink Bourbon*
Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon* Colombia Monteblanco Pink Bourbon*
$25.00

*RELATIONSHIP LOT - Rodrigo Sanchez

We taste flavor notes of: Pink Lemonade, Peach, Cream

Personal Note: 

In October, Ronnie and Frank traveled to Colombia to source coffees. While we were in Huila (a world renowned coffee growing region), we were lucky enough to visit Finca Monteblanco and taste several of the lots that were being harvested at the time.  All of the coffees we cupped were great, but the Pink Bourbon stood out to us because of its wide ranging flavor profile and cup structure. 
 
Additionally, we were intrigued by its unique processing. This lot underwent what Rodrigo refers to as “Cold Fermentation.”  It is a new processing technique that he and his team developed over a period of two years. The process begins similarly to the washed process in that harvested cherries are stripped of their outer layer of fruit (“de-pulped”), but instead of entering open-air fermentation tanks, the coffee is put into bags and transferred to a cold room where it will ferment a much lower ambient temperature for a much longer period of time. 
 
We believe that the elongated fermentation process is what causes this coffee to have such a wide array of flavor notes, while still feeling incredibly well balanced (like really, really, incredibly well balanced!)

About Rodrigo Sanchez, the Producer

Monteblanco is owned and operated by Rodrigo Sanchez, a local legend in Huila. The farm has been in the Sanchez family for several generations, and they have been producing coffee there for more than 80 years.

Rodrigo is known in Huila for producing excellent coffees. He implores his team to follow strict protocols that focus on quality as well as quantity. Rodrigo and his team use a systematic approach for fertilization, pest control, varietal selection, harvesting, and processing.

Rodrigo credits his consistency and attention to detail for his success, however he is always experimenting with new varieties and processes in order to produce the best coffee possible.

Click HERE to download the Coffee Story and learn more about this relationship lot!