Rodrigo Sanchez - Green Tea

19.6 USD

MEET THE PRODUCER | Rodrigo Sánchez Valencia is a third generation coffee farmer, but his father and grandfather before him never considered the coffee they grew in terms of its cup profile. That is to say, they didn't really know that their farming and processing techniques could have a huge impact on the flavor and quality of the coffees they were producing. That changed in 2002, when Rodrigo participated in a local program that sought to communicate cupping, coffee competitions, and lot-scoring to children of coffee producers. With this newfound understanding and a profound desire to produce high-quality coffee consistently, Rodrigo and his family set off on a mission to re-imagine the work they'd been doing at Finca Monteblanco, and the coffees coming from that farm today are a testament to their rigorous persistence in that endeavor. TRUST THE PROCESS | After being handpicked at peak ripeness, coffee cherries are floated and hand-sorted for quality before being pulped. Prior to any coffee fermentation, Rodrigo combines a mixture of 10 different yeasts with dehydrated aromatic herbs (like chamomile, mint, and rosemary) and molasses, and he seals the mixture for 190 hours of fermentation. Coffee cherries are then added to the fermentation mixture, and the two mingle together for an additional 150 hours. Finally, the coffee is washed clean and spread out on parabolic beds, being raked regularly to ensure even drying. TAKE A SIP | Pleasantly herbal and surprisingly balanced, this particular co-fermentation experiment showcases coffee variety in a way that few such endeavors often do. It’s aromatic and citrusy, like lemon verbena. Stone fruit, like white peaches, and a sweetness akin to floral honey nod back to the two varieties used in this lot. The whole sipping experience—from aromatics to mouthfeel to flavor—is remarkably similar to green tea… just as Rodrigo intended it. Origin | Samaria, Palestina, Huila, Colombia Producer | Rodrigo Sánchez Farm | Finca El Eden Process | Co-ferment Variety | Bourbon, Purple Caturra Elevation | 1500 MASL

Origin

Colombia Huila

Process

other

Varietal

Bourbon, Purple Caturra

Altitude

1500 m