Huila, Colombia
Rodrigo Sanchez
A new lot from our friend Rodrigo Sanchez!
We taste
red grape, brownie, pear
...in this coffee.
It’s been a minute, but we are delighted to bring back another lot from our friend Rodrigo Sanchez! Rodrigo’s farm Monteblanco was one of the original farms known to grow the now famous pink bourbon variety. We had the privilege of offering one of (maybe the 1st?) lot of pink bourbon ever from Monteblanco and a few surrounding farms. Since then Rodrigo has experimented with many different varieties and processing techniques and recently has had success with his more experimental co-infused lots.
But this lot is neither pink bourbon, or co-infused, it is a cuturra variety that has a purple hue when ripe. We have always been impressed with this specific coffee and love it for its big sweetness and bright dark fruit acidity, wonderfully balanced with a heavier body so common amongst coffees from Huila.
Fresh off the grind we are smelling sweet dark chocolate notes. In the cup, the chocolate persists and is joined by red grape and pear. Delish! Yes, you can find Rodrigo’s coffee from other roasters infused with mango, passion fruit or watermelon, to name a few, but we still think where Rodrigo’s coffees really shine is with his more traditionally processed lots (what we’d argue is still the future of coffee), and these are what we’ll keep buying and selling from him.
If you really want to be cool, you should also grab a bag of pink bourbon from Rodrigo’s wife, Claudia Samboni. This is the first time we’ve offered a selection from this powerhouse duo simultaneously!
Recommended Preparation
Output: 37-39g
Brew Time: 23-25s
Coffee: 18g
H2O: 305g
TDS: 1.33%
Grind: 850µm
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