About the farm

Once again we’re lucky to host an amazing coffee from the Colombian highlands of Huila. The combination of volcanic soil, altitude, microclimate, unique variety of the purple Caturra and an exceptional approach of Rodrigo, will enhance an unforgettable cup of coffee.

Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level. In its surroundings we can find the ‘Cueva de los Guácharos’ national natural park, which is one of the 59 protected areas of the Colombian National Natural Parks system, also highlighting the proximity that exists with the Suaza river valley, a quality that gives it an innate connection with nature and all that it provides. Monteblanco is a family farm managed by Rodrigo Sánchez Valencia in the tradition of coffee growing that he started together with his grandfather.

The 14 hectares of Monteblanco have made it possible for the various varieties to acquire all the facilities for growth and productivity, thanks to its environmental offer it allows cultivating varieties such asGeisha, Bourbon Rosado, Pacamara, Caturra Purpura, Caturra Rojo among others; This has achieved ideal conditions for both physical and sensory adaptation, developing unique profiles that have achieved worldwide recognition with wide acceptance by the most exclusive palates of the different coffee markets. All the work has been done collectively, the’Aromas del Sur’ team leads processes such as germination, production and export, thus they have reached hundreds ofplaces, being one of the finest Colombian coffees. Within the infrastructure you can find the wet mill and in the upper partof the farm the drying facilities, leaving the coffee plantations in its surroundings.

Monteblanco is within an average temperature between 16 and 22 degrees, with a luminosity of 1700 hours a year thatallows the light to be usable for crops; we also find a parabolic drying temperature and drying under shade, on thecanopies or African beds; It has a washing extension, a wet mill where the coffee is pulped and fermented, as well as a cooler that guarantees a stable temperature between 10 and 14 degrees for cold fermentation, for dry coffees it isfermented in cans or in exclusive tanks for the fermentation of natural processes on the farm. The recognitions come witha purpose, to exalt and enrich the coffees. The Yara Champion Program 2017 allowed the farm to be champion, obtainingfirst place with rosé Bourbon and then in that same contest the farm won the silver Yara Champion 2018 with that same variety; In 2019, Roasters United visit the farm and picked a coffee, which later was the winning  one with washed purplecaturra and then third place with the same variety.