This microlot from Finca Monteblanco in Huila, Colombia is grown at 1,730 meters altitude by producer Rodrigo Sánchez Valencia. The coffee is a Caturra Púrpura variety processed using co-fermentation methods, where natural ingredients are added during fermentation to build integrated flavors. The result is a creamy and full-bodied coffee with tropical fruit characteristics including yoghurt, mango, passion fruit, vanilla, and ice cream notes. The farm is operated by third-generation coffee farmer Rodrigo Sánchez Valencia with his wife Claudia Samboni, focusing on experimental processing approaches and sustainable quality practices.
An artisanal micro-roastery in the heart of Småland that hand-roasts specialty coffee beans slowly and at lower temperatures to develop their full aroma.
