Monteblanco Farm, managed by the Sánchez family, is located at 1,730 metres above sea level in the Samaria district of Palestina. The farm enjoys exceptional environmental conditions, with more than eight hours of daily sunlight and annual rainfall of 1,800–2,000 mm. These conditions support a wide range of coffee varieties and contribute to distinctive sensory profiles.

This special Purple Caturra washed microlot undergoes 150 hours of anaerobic fermentation with tropical fruits, lactobacillus, and specialised yeast, resulting in a complex and expressive cup profile.

Finca Monte Blanco has received numerous awards, including:

• Yara Champion 2017 – 1st place with Pink Bourbon
• Yara Champion 2018 – 2nd place with Pink Bourbon
• Roasters United 2019 – 1st and 3rd place with Purple Caturra

Process
Purple Caturra was chosen for its high Brix levels and versatility, making it ideal for controlled fermentation. A mother culture of lactobacillus, yeast, and tropical fruits is fermented before being combined with the depulped coffee in sealed tanks for 150 hours. This process enhances vibrant fruit notes while preserving the coffee’s natural character. The coffee is then washed and dried on parabolic beds for 10–15 days.

Region
Palestina, in southern Huila, benefits from a unique mountain microclimate that supports the cultivation of many exceptional coffee varieties, including Pink Bourbon, Gesha, Java, Chiroso, Caturra, Colombia, and Castillo. The region’s producers are highly skilled, with deep expertise that ensures consistently high-quality coffee.