Origin
Country
Colombia
San Adolfo, Huila
Rodrigo Sanchez, Claudia
Finca Monteblanco
1750 masl
Coffee grower
Farm
蒙大布蘭蔻
Altitud
Region
Rodrigo Sanchez在哥倫比亞薇拉省的蒙大布蘭蔻（Monteblanco）與他的妻子Claudia，以及他的女兒Nathalia 組合了最好的團隊致力於特殊品種的種植與後製處理，該地區最知名的特殊品種像是 Pink Bourbon, Purple Bourbon等。 其中Pink Bourbon不只是少見的以Red Bourbon 與Yellow Bourbon混血產出，且是在2012年的哥倫比亞葉鏽病危機中成功的存活了下來，Rodrigo Sanchez 更因特殊品種成熟時非一般品種深紅色而不易判別，特意設計以白利糖度（Brix degree）為基準的採收與後處理過程，仰賴科學數字累積出不斷優化的咖啡產出。
Processing
Mentha Washed
Mint Julep
Variety
Purple Caturra
Description Process
Mint, basil and rosemary are used to impart flavor to the yeast, and unrefined whole cane sugar (Panela) and molasses (Molasses) are added to provide the energy the yeast needs. The prepared yeast and coffee cherries are placed in a sealed tank for closely monitored fermentation for 150 hours, and finally dried in the sun for 2-3 days, and then moved to the shade to dry for 15-18 days.
Tasting note
Banana Ice-cream, Mint Chocolate, Cinnamon, Rock Sugar
Processing
Citrics Natural
Margarita
Variety
Purple Caturra
Description Process
The disease resistant variety Purple Caturra has unique flavour and higher Brix Degree, which makes it suitable for special processing. Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Lavender, Lemon, Sweet Orange, Fruit Gummy
Processing
Pineapple Washed
PIÑA COLADA
Variety
Purple Caturra
Description Process
Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Sugarapple, Banana, Pineapple Soda, Sugar
Processing
Passionfruit Washed
HURRICANE
Variety
Purple Caturra
Description Process
Rodrigo used different fruits and ingredients such as passionfruit, pineapple, lemon and mint with panela and molasses to feed on enzymes that were naturally extracted. On one hand to enhance the desirable flavours for the enzymes, and on the other hand providing them with enough sugar for prolonged fermentation. The process of cultivating enzymes to his ideal outcome took up to 190hrs. After that, another 180hrs was spent for the fermentation process of enzymes and coffee cherries in an air-tight environment. Finally, the coffee cherries were brought to drying for 20-25 days.
Tasting note
Green Apple, Elderflower, Lychee Jelly
