Colombia | Huila, Natural, Coconut Lemonade Infusion

This outstanding taste profile results from a 180-hour fermentation with a dehydrated coconut named “Coconut Lemonade” by Rodrigo Sánchez himself. Its cup profile delights with a complex sweetness which flows toward a minty aftertaste.

Rodrigo Sánchez Valencia is known for his innovative and sustainable coffee practices. His farm, Monteblanco, produces award-winning coffee varieties using advanced infrastructure and unique fermentation techniques. The processing for this lot involves multi-phase fermentation to enhance flavor complexity with so-called Coconut lemonade. 

Rodrigo Sánchez Valencia is known for his innovative and sustainable coffee practices. His farm, Monteblanco, produces award-winning coffee varieties using advanced infrastructure and unique fermentation techniques. The processing for this lot involves multi-phase fermentation to enhance flavor complexity with so-called Coconut lemonade. 

Huila Region

Nestled between the Eastern and Central mountain ranges, the Huila region of Colombia is an idyllic haven for coffee cultivation. The region’s daily temperatures gently swing between 13 and 22 degrees Celsius, and coffee trees flourish at 1,200 to 1,800 meters above sea level. The soil is enriched by the Nevado del Huila volcano, which loads the soil with volcanic minerals and provides essential nutrients and water drainage for the coffee plants. The Huila region is also a biodiversity hotspot, with landscapes ranging from high-altitude páramos to lush tropical rainforests. This diversity supports a rich array of plant and animal species. The Magdalena River, Colombia’s main waterway, begins its journey here, providing crucial irrigation and water resources for agriculture and daily life. Beyond coffee, Huila’s fertile lands yield rice, corn, sugarcane, and various fruits while supporting cattle ranching and dairy farming. The region’s infrastructure is well-developed, with major highways and an expanding road network that facilitates the transport of goods, including coffee, to markets within Colombia and beyond. 

Farmer & farm

Rodrigo Sánchez Valencia is a third-generation coffee producer from Pitalito, Huila, Colombia, known for his commitment to sustainability and innovation in coffee cultivation. His journey into the world of coffee began at 15, and in 2011, he established his farm, La Loma, which marked the start of his independent ventures. He now manages six farms, including Monteblanco, a 14-hectare farm known for producing high-quality varieties such as Geisha, Pink Bourbon, Pacamara, Purple Caturra, and Red Caturra.

Monteblanco has advanced infrastructure, including drying beds, a washing station, and a temperature-controlled cooler that maintains a stable temperature of 10–14°C for cold fermentation. This allows Rodrigo to employ unique processing methods, particularly regarding fermentation, where he works with microorganisms, yeasts, and enzymes to develop distinct and complex flavour profiles. This innovative approach to processing has earned Monteblanco international acclaim, including first and second place in the Yara Champion Program in 2017 and 2018 and the Roasters United award in 2019. In addition to his farming and competition, he is dedicated to quality control and research. In 2017, he built a cupping lab at La Loma, where he conducts sample roasting, crop evaluations, and sourcing at the origin. This lab plays a crucial role in ensuring that every batch of coffee meets its high standards.

Through his company, Aromas del Sur, Rodrigo exports his coffee worldwide. His passion for coffee, coupled with his forward-thinking practices, has helped elevate Colombian coffee to new heights, ensuring that each cup represents the dedication and hard work behind it. Rodrigo’s long-term vision is to create a sustainable coffee legacy, breaking barriers in coffee production and continuing to explore the diverse processes that shape each bean. For him, coffee is not just a product but a journey of discovery, innovation, and a deep connection to the land and community.

Processing

For this process, Caturra Purple was chosen due to its versatility and sweetness, creating an ideal environment for microorganisms like lactobacillus, saccharomyces, and cerevisiae to thrive. These microorganisms break down sugars during fermentation, with lactobacillus producing lactic acid, which enhances acidity and balance. Saccharomyces and cerevisiae yeasts produce alcohols, esters, and aldehydes, contributing fruity and floral notes. The mixture is fermented for 8 days.

Afterwards, the coffee undergoes a second fermentation phase for 180 hours in sealed 200-litre plastic baskets. During this phase, sugars are further broken down, lowering the Brix degree (below 6) and increasing acidity (pH below 4), which intensifies the complexity of the coffee and brightens its flavour profile.

Once fermentation is complete, the coffee is dried and stored in bags for one to two months. Afterwards, the green coffee is cleaned using a huller machine and packed into 25 kg bags for export.