At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Monteblanco farm is situated in the Municipio of Acevedo, Huila, at 1730 meters above sea level.
The farm is managed by Rodrigo Sánchez Valencia, a 3rd generation producer. Rodrigo cultivates in its farm varieties such as Geisha, Pink Bourbon, Pacamara, Caturra púrpura and Caturra rojo, which allows us to find a wide range of profiles in the cup.
Thanks to the amazing work done at the farm, Monteblanco got the first position at the Yara Champion Program 2017 and second position the next year, and first and third position at Roasters United 2019.
Process
After being harvested, cherries are floated, depulped, put in GrainPro bags and moved to a cold room for 76 hours to ferment. Coffee is then washed and sun-dried for 3 days before drying in canopies between 23 and 25 days. Once dried, coffee is stored in GrainPro bags for 20 days before being cupped and exported.
Method: Fellow Stagg
Grinder: Fellow Ode, grind setting 5.2
Recommended mineral water: Viladrau, 96ºC
We have used 15 grams coffee and 260 grams water.
Add the water in three pours. First pour 60 gr water, make a spin, and wait 30 seconds. At 30 seconds, pour 100 grams more of water and spin. At 1:15 minutes, pour the last 100 grams of water until you reach 260gr. Make a final spin. The total infusion time should be 2:45 minutes.
