Rodrigo Sanchez Valencia a third-generation coffee farmer at Finca Monteblanco. 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.

Cherry is selectively handpicked and delivered to the on-site wet mill. Before processing cherry, Rodrigo combines a mixture of lactobacillus, saccharomyses and cerevisiae bacteria, for a total of 10 different yeasts to cherry to promote fermentation. Rodrigo also added mango to this mixture to add additional flavor. Finally, he adds a sugar-rich mixture to feed fermentation, such as molasses, panela or granulated sugar. The mixture is sealed and fermented for 8 days.

Once picked, cherry is pulped and coffee is added to the fermented fruit mixture. Coffee ferments for an additional 180 hours (7.5 days).

Following fermentation, parchment is washed in clean water and laid in parabolic beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 20 to 25 days for parchment to dry.