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Finca Monteblanco • Co-Fermented Natural

coconut water • heavy cream • white tea
dynamic / funky

Sale price$48.13
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coconut and lemonade were fermented with these coffee cherries....

Co-fermentation is the specialty coffee industry's current obsession, and it makes a lot of sense as to why. This lot from world-renowned farm, Finca Monteblanco, is a superb representation of what mixing different ingredients into a coffee's fermentation tank can produce. This is about the most aromatic and vibrant coffee we have in our shop right now. Brew a cup of this for your friend who doesn't like coffee and they'll be blown away.

flavor notes explained

coconut water - This coffee is wild! A co-ferment coffee implements specific ingredients into the fermentation tank. Because coconut was one of two of these ingredients, those particles obviously have made their way into these beans. A blend of savory sweet and smooth come together in a funky but interesting profile.

heavy cream - Often times we use heavy cream to simply describe the mouthfeel of a coffee, and although this coffee is indeed very smooth, heavy cream actually stands out as a buttery, silky, milky flavor note. 

white tea - This coffee is quite aromatic. The burst of tea-like smells have that smooth, light, and sweet notes that a traditional white tea has.

transparency details

about the coffee

the farm


Finca Monteblanco

head producer

Rodrigo Sanchez Valencia








b-corp exporter

the bean

processing method

coconut lemonade co-fermented natural


purple caturra

what we taste

coconut water • heavy cream • white tea


complex • creamy • juicy

about Finca Monteblanco

Finca Monteblanco is a family-owned coffee farm managed by Rodrigo Sanchez Valencia, located in Vereda La Tocora in the municipality of San Adolfo, above Pitalito. The farm follows the traditional coffee cultivation methods of Rodrigo's grandfather. The 18-hectare farm is situated on a hilltop with the wet mill and drying facilities at the top and coffee planted on the slopes below.

Rodrigo became interested in cupping competitions that evaluate the best coffee lots from different farms in a particular region. He noticed that some farms would win one year and then never again, which made him curious about how to consistently produce quality coffee. This led him to investigate the trees planted on Monteblanco, where he discovered various coffee varieties that his grandfather had planted in the 1980s. One of these varieties is Purple Caturra, which is a type of Caturra with cherries that ripen to a deep purple color.

Rodrigo, along with his wife Claudia Samboni, farm manager Don Gerardo, and the team working in the fields and at the mill, have achieved the goal of consistent quality at Finca Monteblanco. The farm produces microlots with each harvest that serve as competition coffees worldwide. Furthermore, the farm consistently produces containers of delicious coffees that appear year-round on café menus and retail shelves. By applying an ethic of rigorous monitoring, planning, and management at each stage of production and processing, all coffees from Monteblanco showcase their full potential.