Colombia - Rodrigo Sanchez Pink Bourbon (Washed)
Regular price $25.00
Unit price per
Name: Rodrigo Sanchez Pink Bourbon
Country: Colombia
Region: Huila
Varietal: Pink Bourbon
Process: Cold Washed
Altitude: 1,750 MASL
Flavor Notes: Orange Zest, Wild Flower Honey, Jasmine Green Tea
Enjoy $5 flat rate shipping on your whole order. We still offer free local Redding area pickup.
Please note: We roast to order three times a week. Your order will ship as promptly as possible, with the freshest roast possible. You will receive a notification when your order has been shipped or is ready to be picked up locally (if you choose pickup as your shipping option).
If you have any questions, please contact us at order@theorycoffee.com.
The Farm:
Monteblanco farm, situated in the village of La Tocora in Acevedo at an altitude of 1730 meters, is a family-run operation managed by Rodrigo Sánchez Valencia, who continues the coffee-growing tradition started with his grandfather. The farm is uniquely positioned near the Cueva de los Guácharos National Park and the Suaza River Valley, enhancing its natural connection to the surrounding environment. This connection, along with ideal growing conditions, supports the cultivation of prized coffee varieties such as Geisha, Bourbon Rosado, Pacamara, and Caturra, which have earned Monteblanco global recognition.
Covering 14 hectares, Monteblanco’s infrastructure includes a wet mill, parabolic drying beds, and specialized facilities for both cold and natural fermentation processes. The farm’s focus on innovation and quality has led to numerous accolades, including first place in the Yara Champion Program 2017 for its Bourbon Rosado and continued success in subsequent competitions, such as Roasters United in 2019.
Committed to sustainability and excellence, Monteblanco strives to push boundaries in coffee production, aiming to leave a lasting legacy for future generations while enriching the world of coffee with unique and highly praised profiles.
Monteblanco farm, situated in the village of La Tocora in Acevedo at an altitude of 1730 meters, is a family-run operation managed by Rodrigo Sánchez Valencia, who continues the coffee-growing tradition started with his grandfather. The farm is uniquely positioned near the Cueva de los Guácharos National Park and the Suaza River Valley, enhancing its natural connection to the surrounding environment. This connection, along with ideal growing conditions, supports the cultivation of prized coffee varieties such as Geisha, Bourbon Rosado, Pacamara, and Caturra, which have earned Monteblanco global recognition.
Covering 14 hectares, Monteblanco’s infrastructure includes a wet mill, parabolic drying beds, and specialized facilities for both cold and natural fermentation processes. The farm’s focus on innovation and quality has led to numerous accolades, including first place in the Yara Champion Program 2017 for its Bourbon Rosado and continued success in subsequent competitions, such as Roasters United in 2019.
Committed to sustainability and excellence, Monteblanco strives to push boundaries in coffee production, aiming to leave a lasting legacy for future generations while enriching the world of coffee with unique and highly praised profiles.
The process:
In 2015, we embarked on a new process called cold fermentation, which allowed us to explore new flavor profiles. This process involves pulping the coffee and placing it in a cooling room to extend the fermentation, which enhances the flavors of these varieties. However, during the journey to transform and create, we faced challenges because we had no knowledge of the ideal temperature to impact the palates we aimed to reach. After about two years of study, we found the balance between Brix measurement, time, and fermentation temperature, resulting in more diverse profiles and consistency in the cup. Achieving this level was not easy, but our determination and dedication to reaching an optimal level of quality were key in making this process distinctive from others.