Producer Rodrigo Sanchez has spent half his life involved in specialty coffee. In 2002, he took advantage of a local opportunity for sons of farmers to learn to cup. Before that, he and his family never considered coffee in terms of cup profile. By learning to differentiate profiles he, and his father and grandfather, began to apply concepts to farming techniques. Three generations were researching how to produce consistent specialty coffee on Monteblanco and the family’s other farms.
Rodrigo noticed that farms would win cupping competitions one year and never again, so he investigated how to produce quality consistently. Looking closely at the farms, Rodrigo found many more than just the four or five varietals most known in Colombia. One of these varietals is Purple Caturra, a type of Caturra tree whose cherries ripen to a deep purple color.
Rodrigo and his wife Claudia Samboni conduct many types of experimental processing on Monteblanco and their other farms including Natural, cold-fermentation, and other methods of controlling the respective Washed and Natural mucilage removal and cherry drying proceses. After sorting out floaters, this lot was dried first in parabolic dryers under direct sun for several days and then moved to shaded raised beds where the temperature is stable around 20 degrees Celsius. The process takes more than a month.