Rodrigo S\u00e1nchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather started growing coffee several decades ago, and today, Rodrigo works to preserve the natural diversity and productivity of the farm.<\/p>\n
Finca Monteblanco is located near the Cueva de los Gu\u00e1charos, one of the 59 protected parks in Colombia. The Suaza River also runs nearby, providing fresh water for the cultivation and processing of coffee cherries.
\nRodrigo grows Caturra, Geisha, Pink Bourbon, and Pacamara varieties at Finca Monteblanco. The high altitude and the excellent microclimate of Acevedo, Huila, create the ideal conditions for the cultivation of specialty coffees.<\/p>\n
Process<\/strong><\/p>\n The cherries are selectively handpicked and taken to the on-site washing station.<\/p>\n Before processing the cherries, Rodrigo combines a mixture of lactobacillus, saccharomyces, and cerevisiae bacteria, totaling 10 different yeasts to promote cherry fermentation. Rodrigo also added mango to this mixture to enhance the flavor. Finally, he adds a sugar-rich blend for fermentation, such as molasses, panela, or granulated sugar. The mixture is sealed and left to ferment for 8 days.<\/p>\n Once harvested, the cherries are depulped and added to the fermented fruit mixture. The coffee ferments for an additional 180 hours (7.5 days).<\/p>\n After fermentation, the parchment is washed with clean water and placed on parabolic beds to dry. The parchment is frequently raked to ensure even drying. It takes approximately 20 to 25 days for the parchment to dry.<\/p>\n","protected":false},"excerpt":{"rendered":" Rodrigo S\u00e1nchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather started growing coffee several decades ago, and […]<\/p>\n","protected":false},"featured_media":87065,"template":"","meta":[],"product_cat":[138,1081,269,265],"product_tag":[918,648,278],"acf":[],"yoast_head":"\n