tropical and parfumy with notes of passion fruit, cotton candy, raspberry acidity, blueberry sweetness and floral orange blossom finish
Monteblanco farm is located in the municipality of Acevedo, in the San Adolfo jurisdiction, in the village of La Tocora. It is surrounded by the Cueva de los Guácharos National Park, which creates ideal conditions for coffee cultivation. Thanks to its altitude, an average temperature of 16–22°C, and annual sunlight of 1,700 hours, coffee plants thrive in optimal conditions. The soil is predominantly volcanic, rich in nitrogen, providing a nutrient-rich environment for the cultivated varieties. The farm is often covered by white clouds descending from the mountain peaks, which inspired its name, "Monteblanco" (meaning "White Mountain"). On 14 hectares, Rodrigo Sánchez Valencia, a successor of the family tradition, cultivates varieties such as Geisha, Pink Bourbon, Pacamara, Caturra Purple, and Caturra Red. The farm also includes a processing station for washing and drying coffee, as well as a cooling facility with a controlled temperature of 10–14°C, allowing for cold fermentation.
In addition to Monteblanco, Rodrigo Sánchez owns two other farms – La Loma and El Progreso. To manage them efficiently, the company Aromas del Sur was established, ensuring effective production and coffee processing. In 2017, a cupping lab was built at La Loma, dedicated to sample roasting, crop evaluation, and selecting the finest coffee beans directly at the source. This initiative provided better quality control and helped the farms gain international recognition.
Monteblanco coffee has received several prestigious awards. In 2017 and 2018, it placed first and second in the Yara Champion Program, which recognizes exceptional agricultural practices. In 2019, it won first place in Roasters United, solidifying its reputation among the world’s best coffees. Monteblanco farm is not only a symbol of family tradition but also a hub of innovation and continuous improvement in coffee cultivation and processing.
| variety | caturra, bourbon |
| process | washed carbonic maceration |
| huila | huila, acevedo |
| altitude | 1730 masl. |
