Rodrigo Sanchez & Finca Monteblanco
Finca Monteblanco is owned and operated by Rodrigo Sanchez Valencia, an award-winning producer, who has earned his reputation for quality through his systematic approach to varietal selection, harvesting, and processing. He also happens to be the grandson of the property’s original owner.
The farm is located high above the city of Pitalito, along treacherous mountain roads. Much of Monteblanco’s 18 hectares are positioned on the crest of a hill, with the wet mill and drying facility sitting atop slopes of coffee plants.
In 2002, Rodrigo participated in a program that taught the children of coffee producers how to “cup” and evaluate coffee. Before this experience, he and his family had never considered coffee in terms of cup profiles.
By learning to differentiate profiles, Rodrigo and his father were able to make connections between farming techniques and specific tasting attributes.
Purple Caturra Variety
Rodrigo then began to explore the trees planted on Monteblanco, more specifically, the various cultivars that his grandfather had planted in the 1980s. One of these unique varieties is Purple Caturra, a type of Caturra with cherries (and leaves) that ripen and reveal a distinct purple color.
Purple Caturra is disease-resistant and high-yielding. Rodrigo evaluates all of the harvested cherries for BRIX degrees, a measure of sugar concentration, to determine how he will finishing processing the coffee.
The cherries that make up this particular lot measured in between 25-27 BRIX degrees, making them a perfect match for the washed process; a method which helps to magnify coffees with complex flavor profiles.
Brewing Monteblanco Purple Caturra
This single-varietal lot comes to us from some of our favorite producers, Rodrigo Sanchez and his wife Claudia Samboni, with whom we have a multi-year sourcing relationship.
This coffee’s lively fruit characteristics and impeccable flavor clarity showcase what is possible through careful varietal selection, meticulous sorting, and patient processing; all marks of a world-class coffee producer.
Pour Over preparation yields a cup with a juice-like mouthfeel and floral aroma. Expect the nuanced acidity of ripe nectarine to meet the more vibrant qualities of navel orange; with time a familiar of caramel-like sweetness presents itself.
Check out more Pour Over recipes
The AeroPress yields a full bodied coffee with an emphasis on rich dark chocolate qualities. As the cup cools sweetness intensifies and fruit notes become more prominent, as does a slightly herbaceous finish.