Farmer

Rodrigo Sanchez is a pioneer of modern Colombian coffee processing. At Finca La Loma, which is managed by the Sánchez family, he treats post-harvest production not just as a tradition, but as an exact science. By isolating, cultivating, and introducing specific microorganisms to his coffee, Rodrigo pushes the boundaries of flavor—turning his farm into a true laboratory for agricultural innovation.

Region

Situated at 1,730 meters in Pitalito, Huila, Finca La Loma benefits from a unique microclimate and rich volcanic soils. This high-altitude environment is ideal for developing dense, nutrient-packed coffee. It provides a flawless, high-quality baseline for Rodrigo’s intricate processing protocols, ensuring the underlying terroir is enhanced rather than erased.

Variety

While Caturra is a classic workhorse of Colombian coffee, here it serves a highly specific, technical purpose. Rodrigo selected this variety for its incredible versatility and naturally high Brix (sugar) content. This inherent sweetness acts as the perfect structural fuel for the introduced yeasts and bacteria, driving the fermentation process to its absolute peak.

Process

This lot is the result of a highly engineered inoculated washed process. Rodrigo first isolates Lactobacillus and Saccharomyces cerevisiae, cultivating them into a "mother culture" fed by selected local fruits. This culture ferments for 190 hours (8 days) until the pH and Brix levels are perfectly dialed in. The freshly harvested Caturra is then bathed in this exact mixture. The Lactobacillus generates an intense lactic creaminess, completely transforming the cellular structure of the bean during fermentation.