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Steam Pink
Alchemists Coffee

Steam Pink

Sale price€23,20

lemongrass, rose water, jasmine, lemon meringue

An elegant and complex cup with aromas of lemongrass and floral notes. A beautiful acidity and a lingering finish with hints of tea and rose. A coffee of great precision, a true work of art!

Size: 250g
Grind: Grains
Steam Pink
Steam Pink250g / Grains Sale price€23,20

Features

Process

Extended Cold Fermentation, Fully Washed
Variety

Pink Bourbon
Roasted for

Filtered
Producer

Rodrigo Sánchez Valencia (Finca Monteblanco)
Origin

Huila, Acevedo, Colombia
Altitude

1730 m

Recipe

Method: V60
Temperature: 95°C
Water: Spa
Quantity of coffee: 19.5g
Grinding: 34 clicks with the Commander.
Extraction by Tetsu Kasuya: 100g in 45 seconds, then 3 x 50g every 45 seconds

Sustainability and impact

Finca Monteblanco adopts sustainable and innovative practices, combining local agronomic research with ecological management: the use of organic fertilizers, natural composting of coffee pulp, responsible water management during washing, and the maintenance of high biodiversity and vegetation cover on the plots. Rodrigo Sánchez also emphasizes ongoing training for the teams and responsible innovation to strengthen climate resilience and ensure the long-term viability of the terroir.

Fermentation process

Pink Bourbon cherries are carefully harvested at peak ripeness and then fermented in sealed tanks at low temperatures. This extended, "cold" fermentation slows microbial activity, allowing for a deeper development of aromatic compounds and a better expression of natural sugars. After fermentation, the coffee is washed and slowly shade-dried to preserve the finesse and purity of its aromatic profile.

Producer's vision

Rodrigo Sánchez Valencia (Finca Monteblanco)

Rodrigo Sánchez Valencia, a third-generation producer at Finca Monteblanco, embodies a modern and innovative approach to specialty coffee. Passionate about research and experimentation, he draws inspiration from winemaking techniques, such as extended low-temperature fermentation, to reveal the full aromatic complexity of his coffees. His vision is based on a balance between innovation, sustainability, and biodiversity preservation, ensuring a prosperous future for his community and environment.

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