Colombia Huila Finca Monteblanco Extended Cold Fermentation Washed Filter

Rodrigo Sanchez Valencia, a third-generation coffee farmer at Finca Monteblanco, continues his family legacy by preserving the farm’s natural diversity and productivity. His dedication led to winning the Yara Championship in 2017 and placing second the following year. In 2019, Rodrigo’s coffees excelled in the Roasters United competition, achieving first and third place. Located near Colombia’s protected park, Cueva de los Guacharos, and benefiting from the Suaza river, Finca Monteblanco thrives. Cultivating Caturra, Geisha, Pink Bourbon, and Pacamara varieties in Acevedo, Huila’s optimal conditions, Rodrigo’s passion for research drove him. Inspired by winemaking, he explored fermentation’s impact on flavor. Experimenting with freezing pulped coffee revealed promising floral and fruity notes. Rodrigo refined this technique, factoring in Brix degrees and different coffee varieties. Selective handpicking of cherries at 26 to 30 Brix degrees, meticulous sorting, and careful processing define the farm’s approach. Fermentation occurs in sealed GrainPro bags within an industrial fridge for 76 hours at 10 to 14 degrees Celsius. This deliberate cold fermentation enhances flavor development. Sun-drying on parabolic beds, followed by shaded raised beds, takes around 23 to 25 days. Clearpath Coffee, founded by Vicente Mejía, collaborates with Colombian producers like Rodrigo. Exporting sustainable, high-quality single-origin coffees, Clearpath fosters ethical growth through fair prices and direct communication, building enduring relationships with sustainability-focused buyers.