Monteblanco Cherry Co-ferment

Country: Colombia Region: Huila Farm: Monteblanco Producer: Rodrigo Sánchez Valencia Process: Cherry Co-fermented Natural Variety: Purple Caturra Elevation: 1730 meters above sea level Tasting Notes: Biscotti, Cocoa Nibs, Cherry Cola Finca Monteblanco, located high along the winding mountain roads of Vereda La Tocora in the San Adolfo municipality above Pitalito, is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that began with his grandfather. Monteblanco’s 18 hectares sit on the crest of a hill, with the wetmill and drying facilities at the top and slopes of coffee planted below.  This Cherry Co-Fermented natural process begins with the careful selection of Purple Caturra cherries, which are harvested at 25° to 26° Brix with a pH of 6. The cherries then undergo 250 hours of anaerobic fermentation at a maximum temperature of 33°C, allowing the native microorganisms to develop and shape the flavor profile of the coffee.  Once fermentation is co