Flower Power – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Finca Monteblanco
Rodrigo Sanchez Valencia is a third-generation coffee grower at Finca Monteblanco. His grandfather started cultivating coffee here decades ago, and today Rodrigo strives to preserve the farm's natural diversity and productivity. In 2017, coffees with unique varieties and practices used at Finca Monteblanco won first place in the Yara Championship quality competition. The following year, he placed second with another lot from Finca Monteblanco. In 2019, Rodrigo participated in the Roasters United competition, and two of his coffees placed first and third. Finca Monteblanco is located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza River also flows nearby, providing fresh water for cultivation and processing. Rodrigo grows Caturra, Geisha, Pink Bourbon, and Pacamara varieties on Finca Monteblanco. The high altitude and excellent microclimate in Acevedo, Huila, create ideal conditions for growing specialty coffees.
Extended Cold Fermentation
Rodrigo's passion for research allowed him to complete this task. It started in 2016 when he was inspired by wine production, where he saw that grapes fermented in a cooler environment had more desirable floral and fruity notes. He began his experiments by freezing pulped coffee. The freezer completely stopped fermentation and killed the germ, causing the coffee to age very quickly. However, Rodrigo did not give up because he noticed a hint of the desired fruity and floral notes in the profile and knew he was on the right track. Rodrigo continued experimenting with different temperatures and expanded the scope of his project to include Brix levels (sugar content) and various coffee varieties until he found exactly the right combination. Cherries are picked and processed on the farm. Workers are trained to pick cherries at 26 to 30 Brix degrees. After picking, the cherry is washed and visually sorted to remove all under-developed or damaged cherries. Only the best cherries are pulped and processed using this method. The coffee is stored in GrainPro bags. The sealed bags are placed in an industrial refrigerator, where they ferment for 76 hours at a temperature of 10 to 14 degrees Celsius. The low temperature slows microbial activity and allows for slower fermentation. After fermentation, the parchment is washed in clean water and placed in direct sunlight on parabolic beds. The parchment dries in direct sunlight for 1 to 2 days and is then moved to raised beds in the shade. The parchment is frequently raked to ensure even drying. The parchment dries for approximately 23 to 25 days.
About this Coffee
Cupping score: 89.25
Farm: Finca Monteblanco
Producer: Rodrigo Sanchez Valencia
Region: Huila
Altitude: 1730 masl
Variety: Pink Bourbon
Processing: washed, cold fermented
About the Variety
Pink Bourbon coffee has a stunningly high cup potential that will excite coffee professionals and consumers alike. Its impressively high cup quality makes even more sense when we understand that Pink Bourbon is not just a cross between two Bourbon varieties, but is derived from Ethiopian landraces.
Anaerobic Fermentation
Fermentation is a chemical process in which carbohydrates, such as sugars, are broken down into alcohols or acids by microorganisms in the absence of oxygen. Although fermentation is an anaerobic process by nature, the term "anaerobic fermentation" specifically refers to fermentation that takes place in a specially created environment without access to oxygen, such as in a sealed vessel or tank.
