Located along the winding roads of Vereda la Tocora, sits Finca Monteblanco where Rodrigo, his wife Claudia and the whole team have a rigorous work ethic monitoring, planning and managing each stage of the coffee farming process.
In 2002, Rodrigo participated in a local program teaching local children of coffee producers to cup. After making the connection of flavour and farming techniques, Finca Monteblanco worked continuously into achieving consistently high quality coffees.
We are very excited to have a Geisha coffee from Rodrigo! Since 2013 Geisha has been planted at Finca Monteblanco as a part of a development project with other producers in the area to improve the genetic diversity and resilience of the coffee fields. The Geisha variety is naturally roya leaf rust resistant and its trees have a tall, elegant form, with lots of space between the branches. This makes for slightly lower yields but easier harvest selection of the ripest cherries.
After the cherries are harvested, their Brix levels (sugar content) are measured to decide which processing method is appropriate. Coffees between 24-27 degrees Brix go through washed processing, where the depulping occurs on the day they are harvested. After fermenting for 28-32 hours, they are fully washed with clean water then transferred to solar dryers for several days. After that, they are moved to shaded raised beds to finish drying.
This has resulted in an elegant cup with flavours of orange sherbet, lime and lemongrass!