Level - Fruity - Co-Fermented (Mango)

Set near the Suaza River and Colombia’s Cueva de los Guácharos National Park, Finca Monteblanco sits high in the Huila mountains—ideal for growing Caturra, Geisha, Pink Bourbon, and Pacamara.

Rodrigo’s approach is experimental and precise. After handpicking, cherry is fermented with a custom mix of 10 yeasts, including lactobacillus and saccharomyces, enhanced with mango and sugar sources like molasses or panela. This sealed fermentation runs for 8 days, followed by a second 180-hour fermentation with the pulped coffee in the same fruit-rich mixture.

Afterwards, the coffee is fully washed washed and slow-dried over 20–25 days on parabolic beds. The result is a cup layered with complexity, shaped by process whilst keeping the Huila terroir throughout.

Expect notes of Mango, Caramel and Passionfruit

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.