Colombia

Finca Monteblanco, a family-run farm in Huila at 1,730 meters above sea level, is managed by Rodrigo Sánchez Valencia and his wife Claudia. On 14 hectares, they grow the Purple Caturra variety for this washed coffee. Rodrigo creates a mother culture from microorganisms in his Purple Caturra cherries, feeding it with panela and concentrated sangria to produce 80 liters of active culture. The first fermentation lasts 190 hours to reach the right Brix and pH levels. The cherries are then picked, transported, and Brix-tested. After washing and depulping, the coffee is placed in a 200-liter tank with the culture for a second fermentation of 150 hours. Finally, it dries for 2–3 days in the sun and 15–18 days in the shade.