The hands of spirit of Rodrigo and Claudia Sanchez crafted Monteblanco Pink Bourbon. The Monteblanco farm is located in the department of Huila near a town called San Adolfo. Huila is a well known coffee growing region and is one of the major producing regions in Colombia comprising 16% of the country’s total production. Huila’s economy is also closely connected to coffee, which typically means the culture and history is also closely connected. In this case, continuing that history is what set Rodrigo on his path to producing the Pink Bourbon.
On this path, Rodrigo and Claudia accepted an opportunity to learn to cup, the process of evaluating coffee quality. This opportunity was offered to the children of coffee farmers in a two-fold effort to engage a younger generation of farmers in coffee and to help them understand the correlation between taste profile and value. With the new insight derived from cupping, Rodrigo developed a drive to not only improve coffee quality, but also to understand how to do it consistently.
Rodrigo then cupped through coffee varieties sourced by his grandfather in the 1950’s and 60’s during a roya epidemic. He noticed the cup quality of the Pink Bourbon was similar to that of Gesha, so in 2014 he planted 3 hectares (7.4 acres) of this unique variety. Rodrigo also won the Yara Coffee Championship for 2017, highlighting his care and dedication to soil health and plant nutrition. As a winner he won a trip for two to the Specialty Coffee Association expo in the Seattle, WA.
Finca Santa Elena, located in the Antioquia region, is the main farm for Café Roldan, which distributes roasted coffee nationally in Colombia. It is an impressive example of innovation and integration of farm resources. Santa Elena is located in the southwestern corner of Antioquia along the Farallones del Citará reserve. This forest reserve contains 45,000 acres of untouched forest and is native to a number of endangered birds species.
Café Roldan and the University of Antioquia worked together to establish and execute a sustainability plan which vertically integrates coffee pulp, composting, bio-fuels, and coffee drying at the farm.
Santa Elena was able to integrate coffee pulp as a source of bio-fuel. To the outsider, this may not seem like big issue, but a pile of coffee pulp (the skin and fruit from the cherry) can be a nuisance for the farm and environment. With this bio-fuel they are able to create a bio-nutrient for the soil and fuel to support a solar drying house.
This glass solar dryer has a temperature control system supported by the bio-fuel to control the rate of drying. This has a direct impact on this particular honey-processed coffee. Honey processing is when the skin is removed from the seed but the fruit is allowed to remain during drying. This is a difficult method to manage since the fruit is exposed. Sugar and moisture of the exposed fruit can grow mold or other pathogens if not managed properly. With the ability to continuously and gradually dry this coffee with the heat provided by the fuel from coffee pulp, Finca Santa Elena is able to better manage and control this stage of the processing.
Team taste notes: blueberry, plum, molasses, wine, oak, cardamom
PENROSE (named after the triangle) is our “house” espresso. We feel the perfect espresso is an impossible goal, but we still strive to create it. PENROSE is our ever-updated offering in the quest for the perfect espresso. While the seasonal components at times may be single-origin, and at others a blend, it is always perfect for your hopper.
PENROSE also does well in the brewer – look for notes of lasting sweetness and heavy body, with a subdued acidity.
Version 16 is a blend of coffees from Colombia. The large percentage is from La Fragua. We’ve worked with the Sinisterra family multiple years, featuring coffees from Media Luna, La Fragua, and their variety garden. The coffee this year is extremely sweet with pleasant, juicy acidity. To round out the depth and sweetness in the espresso, we are featuring a red honey processed coffee from Inga Aponte Cooperative in Nariño, Colombia. We source this through our partners at Ally Coffee and have featured coffees from Inga Aponte in the past.
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