RODRIGO SANCHEZ VALENCIA, Purple Caturra
Our second release from Rodrigo, this exceptional natural processed coffee is brimming with fruit notes like plum and juicy tangerine backed up with a buttery, shortbread-like sweetness.
CULTIVAR: Purple Caturra
LOCATION: Finca Monteblanco, Huila
ALTITUDE: 1,730 masl
Finca Monteblanco pride themselves on consistent quality. By applying an ethic of rigorous monitoring, planning, and management of each stage of production and processing, all the coffees from this farm showcase their full potential.
The 18 hectare farm is located high up along the winding mountain roads of Vereda La Tocora, in the San Adolfo municipality and is managed by Rodrigo Sanchez Valencia and his family. The Valencia family follow the tradition of coffee cultivation that began with Rodrigo’s grandfather.
Each harvest, Finca Monteblanco produces microlots that serve as competition coffees around the world. These consist of unusual varieties and innovative processing methods. One of these varieties is Purple Caturra, a type of Caturra whose cherries ripen to a deep purple colour.
All cherries harvested are measured for sugar content before designating which processing method is appropriate. Coffees with 20-23 degrees Brix (the measuring scale for sugar content) are selected for natural processing. The coffee is floated in water to remove ‘under-ripes’ before drying in the solar dryer for the first 5 days, followed by roughly 22 days on raised beds in the shade. The moisture content of the cherries is monitored throughout the process and cherries are turned to avoid the formation of any mould, mildew or collection of moisture. It’s this attention to detail in the processing which results in a super sweet, fruity and clean cup profile.