- New
Colombia
Monteblanco, Infused Lot 07-24-35
250g
Cup Notes: Lemon, Passion Fruit, Papaya, Blackberry
This exceptional coffee undergoes a distinctive carbonic maceration process, enhancing its complexity and vibrancy. The result is a cup bursting with bold, fruit-driven character, elegantly balanced by a refined structure and a silky, lively mouthfeel.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Series
- Infused
- Producer
- Rodrigo Sánchez Valencia
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1730 masl
- Process
- Special Process - Raised Beds
- Arabica cultivar
- Purple Caturra
- Picked in
- Oct.-Dec. 2023
- Arrived in
- July 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 1:55
- Brew strenght:
- 1,22 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 94 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 1:50
- Brew strenght:
- 1,28 tds
THE STORY BEHIND
Monteblanco farm is nestled in the municipality of Acevedo within San Adolfo Jurisdiction. The village of La Tocora, where the farm lies, is amidst stunning surroundings of the Cueva de los Guácharos National Natural Park and alongside the Suaza river valley. This serene location not only provides a picturesque backdrop but also fosters a direct connection to the abundant flora and fauna of the region.
The farm benefits from climate with temperatures ranging from 16 to 22 degrees Celsius, ideal for its diverse coffee cultivars. With approximately 1700 hours of annual sunlight, the farm harnesses ample light for optimal crop growth. The soils, primarily of volcanic origin and rich in nitrogen, further enhance the quality of the coffee produced at Monteblanco.
Owned and operated by Rodrigo Sánchez Valencia, Monteblanco spans 14 hectares, where family tradition is cherished, started by his grandfather. Here, a variety of coffee strains flourish, including Geisha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra, each celebrated internationally for their distinctive flavour profiles.
In addition to cultivation, the farm features facilities, crucial for coffee processing, such as drying beds and a washing station. Moreover, Monteblanco boasts a cooling system which allows for maintaining a stable temperature of 10 to 14 degrees Celsius, key to a rigorous cold fermentation during coffee processing.
Monteblanco farm stands as a testament to sustainable agricultural practices and a deep-rooted commitment to producing exceptional coffee in the heart of the breathtaking natural landscapes of Colombia.
THE VARIETY
CATURRA
Caturra is a natural mutation of the Bourbon variety, discovered on a plantation in the state of Minas Gerais, Brazil, sometime between 1915 and 1918. This mutation, characterized by a single-gene causing dwarfism or compact growth, earned the variety its name, derived from the Guarani word meaning "small," also known as "Nanico."
Following the discovery of Caturra, selections were conducted by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil, starting in 1937. Breeders were particularly intrigued by Caturra's reduced size, allowing for closer plant placement, and its closely spaced secondary branches, facilitating increased fruit production within the same space. The selection process for Caturra, termed mass selection, involved choosing individuals based on superior performance, combining seeds from these plants to form a new generation, and repeating the process.
Although never officially released in Brazil, Caturra became prevalent in Central America. Introduced in Guatemala in the 1940s, widespread commercial adoption took another three decades. From Guatemala, it spread to Costa Rica, Honduras, and Panama. For many years, Caturra held significant economic importance in Central America, often serving as a benchmark against which new cultivars were tested. In Colombia, Caturra accounted for nearly half of the country's production until a government-sponsored program, starting in 2008, promoted the renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety, which has Caturra parentage.
Caturra played a role in the intensification of coffee cultivation in the region during the second half of the 20th century, marked by higher-density planting, often in full sun. Additionally, Caturra is recognized as one of the parent varieties in the so-called "Catimor" family of cultivars. Various lines of the coffee-leaf-rust-resistant Timor Hybrid were crossed with Caturra to produce a dwarf/compact plant with rust resistance.
BOURBON
Bourbon is one of the most culturally and genetically significant arabica varieties of the world, celebrated for its exceptional cup quality at high altitudes. Along with Typica, it is one of the two main cultivars, from which many modern varieties are derived. Historical records suggest that Bourbon originated in the coffee forests of Southwestern Ethiopia and was later cultivated in Yemen. Recent genetic studies have confirmed this origin.
Bourbon was first grown on Réunion, known as Bourbon Island before 1789, and was later introduced by the French to mainland Africa and Latin America. It thrives at altitudes between 1,100 and 2,000 masl, offering yields that are 20–30% higher than Typica. While it has a commercially viable yield and growth potential, it is generally vulnerable to diseases and pests.
THE FERMENTATION PROCESS
Once the coffee reaches the processing area, it is floated to separate any dry beans, husks, leaves, and other debris that could affect fermentation consistency and overall quality.
After selection, the coffee is placed in plastic containers to ferment as whole cherries for around 70 hours, with CO₂ injection. This enhances the coffee’s sweetness and body, while also intensifying its fruity notes. At this stage, the changes are mainly enzymatic.
Next, the coffee is pulped and returned to the containers along with its own juice, which is rich in sugars and microorganisms. The containers are then sealed airtight to start fermentation. Here, the microorganisms break down the sugar chains in the mucilage, developing more complex aromas and acidity. CO₂ is injected to displace any oxygen, creating the ideal environment for maceration. This phase lasts between 70 and 94 hours, bringing the total fermentation time to between 140 and 188 hours.
The coffee is then washed and dried for 18 to 22 days. The beans are stored in bags for one to two months before undergoing a final cleaning with a hulling machine, ready for export.
