Rodrigo Sánchez Valencia, head of Finca Monteblanco, brings a bold and meticulous vision to specialty coffee. Heir to a century-old family tradition, he combines heritage and curiosity to push the boundaries of innovation. For this Purple Caturra batch fermented with mango pulp, Rodrigo and his team apply a rigorous protocol: measuring Brix levels, selecting microcultures (lactobacilli, Saccharomyces), extending fermentation in sealed tanks, and constantly monitoring the pH. Each step aims to enhance the coffee's natural sweetness and fruity character without sacrificing its structure. More than just a producer, Rodrigo sees himself as an artisan-researcher: through his batches, he wants to tell the story of the balance between terroir, science, and human heart. His ambition? That each cup be a bridge between his Colombian terroir and the discerning palates of the world, a testament to authenticity and consistency.
