Finca Monteblanco by Rodrigo Sanchez - Cold Washed Pink bourbon - Colombia

This exciting coffee from Finca Monteblanco is fermented for an extended period in cold conditions to produce utterly unique flavors. 

Rodrigo Sanchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather began cultivating coffee here several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm.  

In 2017, coffees displaying the unique varieties and processes used at Finca Monteblanco won first place in the Yara Championship, a quality competition. He placed second the following year with another lot from Finca Monteblanco. In 2019, Rodrigo participated in the Roasters United competition and two of his coffees placed first and third.

Cherry is selectively handpicked and processed on the farm. Workers are trained to pick cherry at 26 to 30 Brix degrees. Once picked, cherry is floated and visually sorted to remove any underripes or damaged cherry. Only the best cherry is pulped and processed using this method. Coffee is put in GrainPro bags. The sealed bags are placed in an industrial fridge to ferment at 10 to 14 degrees Celsius for 76 hours. The cold temperatures slow down microbial activity and allow fermentation to happen more slowly. Following fermentation, parchment is washed in clean water and laid in direct sunlight on parabolic beds. Parchment is dried in direct sunlight for 1 to 2 days before being moved to raised beds in the shade. Parchment is raked frequently to ensure even drying. It takes about 23 to 25 days for parchment to dry.