Finca Monteblanco, managed by Rodrigo Sanchez Valencia, is a family farm rooted in coffee cultivation traditions. Perched on a hill in Vereda La Tocora, San Adolfo, the 18-hectare farm showcases a legacy that began with Rodrigo's grandfather. The wet mill and drying facilities crown the farm, overseeing slopes adorned with coffee plants.

In 2002, Rodrigo's perspective shifted when he learned to cup coffee, connecting farming techniques to cup attributes. Seeking consistent quality, he explored Monteblanco's trees and discovered gems like Purple Caturra, planted by his grandfather in the 1980s.

With unwavering dedication, Rodrigo, along with his team, consistently produces microlots for global competitions and containers of exquisite coffees year-round. Adaptations to changing harvest times due to climate shifts ensure the full potential of each coffee.

This Gesha coffee batch, processed naturally, starts with sorting out floaters. Ripe cherries then spend five days in a solar dryer and about 22 days on shaded raised beds. Rigorous monitoring ensures the cherries are turned regularly to prevent mold or mildew, drying until they reach the desired 10.5-11% humidity.