Washed Catiope Dark Fermentation – 144 Hours Fermentation 144 Hours

The Monteblanco farm is located in the Municipality of Acevedo, Jurisdiction of San Adolfo in the La Tocora area, at an altitude of 1,730 m above sea level. In its surroundings we can find the Cueva de los Guácharos National Natural Park, which is one of the 59 protected areas of the Colombian National Natural Parks system. It is also worth noting that the Monteblanco farm is located on the Suaza River Valley, a quality that gives it an innate connection with nature and everything it provides.

Monteblanco is a family farm managed by Rodrigo Sánchez Valencia in the tradition of coffee cultivation that he began with his grandfather. The 14 hectares of Monteblanco have allowed the various varieties to acquire all the facilities for 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 adaptation conditions, both physical and sensorial, developing unique profiles that have achieved worldwide recognition with wide acceptance from the most exclusive palates of the different coffee markets.

It is worth highlighting that this hard work has been done collectively with our Aromas del Sur team, through processes such as germination, production and export, we have reached hundreds of places, being one of the finest Colombian coffees.

Within our infrastructure we find the wet processing and drying facilities in the upper part of the farm and, around it, the coffee plantations are planted.

Monteblanco is located within an average temperature between 16 and 22 degrees, it also has a luminosity of 1700 hours per year that allows the light to be used for crops; we also find a parabolic drying temperature and drying under shade, on the canopies or African beds; It has a washing extension, a wet processing plant where the coffee is pulped and fermented, and we also have a cooler that guarantees a stable temperature between 10 and 14 degrees for cold fermentation; for dry coffees, it is fermented in barrels or in the exclusive tanks for the fermentation of natural processes on the farm.

Our recognitions come with a purpose, to exalt and enrich our coffees. The Yara Champion program 2017 allowed us to be champions, obtaining first place with Bourbon Rosé and then in that same meeting we took the Yara Champion 2018 silver with that same variety; in 2019, Roasters United came to us, winning first place with washed purple caturra and then third place. For us as producers and also for our team, it is very gratifying to see that our coffees manage to reach and remain as one of the best, capturing not only palates but also hearts.