Regular price 21.00
Raspberry, Fudge, Milk Chocolate
Variety: Pink Bourbon
This lot is harvested at an average of 24° to 28° Brix degrees and with a PH between 5.6 and 5.9.After harvesting,
the coffee is pulped and then fermented in a tank for 48 hours,
the coffee is washed and placed to dry in direct sunlight for the first 4 or 5 days,
and then placed in shaded shelters for the next 18 days to finish the drying process.
The Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level.
Monteblanco is a family farm managed by Rodrigo Sanchez Valencia in the tradition of coffee cultivation that he started with his grandfather.
The 14 hectares of Monteblanco has achieved that the diverse varieties can acquire all the facilities of growth and productivity,thanks to its environmental offer it allows the cultivation of varieties such as Geisha, Bourbon Rosado, Pacamara, Caturra Purpura, Caturra Rojo among others;
this has achieved ideal conditions of adaptation both physically and sensorially,developing unique profiles that have achieved worldwide recognition with a wide acceptance by the most exclusive palates of the different coffee markets.
It is important to highlight that this hard work has been done collectively, together with our work team Aromas del Sur, from processes such as germination,production and exportation we have reached hundreds of places, being one of the finest Colombian coffees.
Within our infrastructure we find the wet mill and the drying facilities in the upper part of the farm, and in the surrounding area are planted coffee plantations.
Monteblanco is located within an average temperature between 16 and 22 degrees Celsius, it also has a luminosity of 1700 hours per year that allows the light to be used for the crops;
they also find a parabolic drying temperature and drying under shade, on the canopies or African beds;
It also has a washing extension, a wet mill where the coffee is pulped and fermented, they have a cooler that guarantees a temperature between 10 and 14 degrees stable for the realization of the cold fermentation;
for dry coffees it is fermented in tanks or in the exclusive tanks for the fermentation of the natural processes of the farm.