Colombia: San Adolfo Village, Rodrigo Sanchez

100g

$24.00

Colombia: San Adolfo Village, Rodrigo Sanchez

Rockmelon, Sweet Floral, Vanilla


Producer	Rodrigo Sanchez
Farm	Finca Monteblanco. Hulia. Colombia
Method	Washed, 72hrs Lactic & Tropical Co-Fermented
Varietal	Purple Caturra
R.Profile	Omni - Great for Filter, Espresso, Milk& Cold Brew

$24.00

Next Roast: August 10, 2026

About the Producer

Finca Monteblanco is run by third-generation owner Rodrigo Sanchez and his wife, Claudia Samboni, who've built the farm's reputation on constant experimentation — partnering with a solar-technology team to refine fermentation and drying techniques, and working with the European fertilizer company Yara to design custom soil programs for each plot and variety.

About the Farm

The 18-hectare farm sits at 1,730m in San Adolfo, in the municipality of Acevedo, Huila department. A mountaintop property named "White Mountain" for the fog that regularly rolls through it. Monteblanco is best known as the birthplace of Purple Caturra, a natural mutation of Red Caturra that Rodrigo first identified on just 26 of the farm's more than 20,000 trees, distinguished by copper-purple new growth, deep purple ripe cherries and unusually high sugar content. The farm's two annual harvest peaks (June–July and October–November) give Rodrigo's team room to experiment with different processing approaches lot by lot.

72hrs Lactic Acid Bacteria & Tropical Co-Fermented

A lactic starter culture is built up with tropical fruit water, molasses and a microbial blend. Cherries testing at 26° Brix are selected by flotation, sealed for 100 hours of anaerobic fermentation, then dosed with the lactic solution for a secondary ferment. After depulping, the beans continue fermenting in tanks for 60 hours at 38°C until pH drops to 4.6, then are thoroughly washed and dried slowly on shaded beds for 20–25 days. The technique is designed to amplify the variety's natural sweetness like melon and berry notes this lot is known for.

How we brew:

Filter
Dripper: Hario V60 01 Switch
Filter: HiFlux V01 or Hario Speed-Flow
Ratio: 1:15 — 13g coffee, 195g water
Total Brew Time: ~2:00

Pour Timeline:
0:00 — Pour to 60g, circular, valve closed
0:45 — Pour to 120g, circular, then open the valve
1:10 — Pour to 200g

(Adjustment:Keep the valve closed through the first two pours (until you hit 120g) for a heavier, sweeter cup — the extra steeping time pulls more body. Or keep the valve opened for more clarity and lighter body)

Espresso
Dose: 18g
Yield: 38–45g espresso out
Shot Time: 24–30 second
Water Temperature: 92–94°C

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

For Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)