MONTEBLANCO

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Farm Details:
Farm Name: Monteblanco
Producer: Claudia Samboni
Town: Acevedo
Altitude: 1750 – 1900
Variety: Purple, Caturra, Pink Bourbon, Geisha and Pacamara

 

Purchasing Details:

Coffee name: Spring Lemode
Process:
Anaerobic Fermentation in Bio Reactor
Production Capacity Harvest 1 (March – June):
10 TON
Production Capacity Harvest 2 (October – December): 
5 TON
Exwork KG price:
19 USD
Notes
: Fresh notes of peppermint with the sweetness of honey. Beautiful lemon and floral lavender taste and extremely balanced and delicate acidity.

Coffee name: Spice Queen
Process: Anaerobic Fermentation in Bio Reactor
Production Capacity Harvest 1 (March – June): 10 TON
Production Capacity Harvest 2 (October – December): 5 TON
Exwork KG price: 19 USD
Notes: Spiced profile with notes like cardamom, clove and cinnamon. Sweet like panela, chocolate and delicate notes of lavander

Coffee name: Geisha Huila Washed
Process: Washed
Production Capacity Harvest 1 (March – June): 20 TON
Production Capacity Harvest 2 (October – December): 10 TON
Exwork KG price: 22 USD
Notes: Frutty and floral notes like, tangarine, orange blossom and honey.

Coffee name: Geisha Huila Natural
Process: Natural
Production Capacity Harvest 1 (March – June): 10 TON
Production Capacity Harvest 2 (October – December): 5 TON
Exwork KG price: 22 USD
Notes: Fresh and sweet cupping profile with cacao nibs, honey, vanilla and red apple notes.

MONTEBLANCO, LAS NUBES and LA LOMA farms together have a productive area of 55 hectares. They operate under the premise of constant soil nutrition to guarantee constant production, for this they have been recognized on several occasions for their exceptional production model. They are sponsored by YARA, with whom they develop an innovative nutrition model where they provide 5 times more volume of food to crops, compared to the traditional model.

These farms work towards mass production under the model of exotic varieties and processes that allow them to have coffees with qualities higher than 88 points per cup.

Claudia, a woman with more than 20 years in the specialty coffee world has been a pioneer in the region and worked as quality leader with big exporter companies as CALAVERA COFFEE. Claudia worked in London to reinforce her knowledge in special coffees and got certified as Q-Grader in the CQI. For these farms she has a 10 people team working exclusively in the post harvest quality, so they can guarantee the quality in each one of their beans. 

She has lived through all of the phased of development of the specialty coffees concept. Including its starting point at the moment where washed traditional coffees were valued, through to now, where innovative fermentation processes have been started by adding organic matter to get exceptional exotic profiles. Claudia and her team have been working for more than 4 years in the last mentioned seeking to guarantee that the coffee essence is not lost during the fermentation process. 

Right now they have more than 20 innovative products on offer. Anisette, Spring Lemonade and all our special fermentation coffee are part of those.