Monteblanco Caturra Bourbon Nectar Citrullus Washed

Rodrigo Sanchez Valencia is a third-generation coffee farmer at Finca Monteblanco. His grandfather began cultivating coffee here several decades ago and today, Rodrigo works to preserve the natural diversity and productivity of the farm.   

Finca Monteblanco is located near Cueva de los Guacharos, one of the 59 protected parks in Colombia. The Suaza River also runs nearby and provides fresh water for cultivation and processing.  

Rodrigo cultivates Caturra, Geisha, Pink Bourbon and Pacamara varieties on Finca Monteblanco. The high altitude and superb microclimate of Acevedo, Huila creates the ideal conditions for cultivating specialty coffees.    

The Caturra and Bourbon cherries were selectively handpicked at the peak of ripeness and were then moved to a processing site operated by Aromas del Sur (a group formed by three farms: Monteblanco, Progreso and La Loma). 

At the site, all harvested and arriving cherries are measured for degrees Brix. Based on sugar content indicated, the team at Aromas del Sur will then decide which processing method is most appropriate and relevant. 

Prior to harvesting the cherries, an 80-liter fermentation ‘solution’ with watermelon and melon (part of the Citrullus family) is prepared and fermented to reach the appropriate pH and match the same Brix levels as the coffee. 

Once the cherries are harvested and delivered to be processed, Brix levels are measured, the cherries are floated to remove impurities or underripe/damaged beans, and the coffee is pulped into 200-liter tanks with the fruit solution. The tanks are sealed and the pulped coffee then ferments for an additional 190 hours, ensuring Brix stays above 6 and pH above 4. This process highlights the fruit notes without overpowering the coffee's natural flavor and sweetness, maintaining coffee as the main foundation of the preparation. 

The careful fermentation and processing method results in a coffee with notes of watermelon candy, melons, red raspberry, citric acidity and a medium body. These distinct characteristics, a blend of the natural properties of the Caturra and Bourbon varieties married with Rodrigo’s artisanal processing embody the passion and dedication of the Monteblanco farm.   

Founded by experienced agricultural trader Vicente Mejía, Clearpath Coffee works with producers in Colombia and exports high quality, sustainable single-origin coffees from smallholders, cooperatives and estates. Clearpath partners with producers to support ethical, sustainable growth through fair prices, direct communication with buyers and building long term relationships with sustainability-minded buyers.