MEET THE PRODUCER

Rodrigo Sánchez Valencia is third-generation, but the shift didn’t happen until 2002. That year, a local program introduced young producers to cupping, competitions, and lot scoring. Rodrigo connected the dots: farming and processing could shape cup quality. From there, he reimagined Finca Monteblanco. Today’s lots are proof of that relentless focus.

TRUST THE PROCESS

This Purple Caturra co-ferment leans on mango. It starts with a 190-hour fermentation of a “mother culture” made on the farm, built from micro-organisms living on Rodrigo’s own trees. That culture is fed orange juice, mango, and molasses — fruit for flavor, sugar for fuel.

Cherries are harvested, floated, and pulped. Then they’re sealed in 200-liter tanks with the mango-charged culture for 180 hours. After that, they dry: first 2–3 days in full sun, then 15–18 days under shade until moisture drops to 10–11%.

TAKE A SIP

The result is one of Rodrigo’s most dialed-in co-ferments. Balanced, vibrant, tropical. Mango leads, backed by passion fruit and piña colada. Stone fruit — think fresh cherries — rounds it out. Complex, clean, and convincing, even for the skeptics.

Tasting Notes: Mango, Pina Colada, Passion fruit, Fresh Cherry

Producers - Rodrigo Sanchez Valencia

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 6-12 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 12 - should we have any left in stock!). 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.