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.