Rodrigo Sanchez is a pioneer of precision fermentation at Finca La Loma. By inoculating this Caturra lot with fruit-fed yeasts and isolated cultures, he creates a profile that defies expectation. It is exceptionally creamy and floral: smooth coconut milk and hibiscus acidity with a long, vanilla finish.

  • Coco Blossom
Regular price €33,80
Tax included.
Origin
Colombia
Farmer
Rodrigo Sánchez Valencia
Variation
  • Caturra
Prozess
Yeast Inoculated Washed
Weight:

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.

Why We Chose It

We chose this lot because it completely caught us off guard on the cupping table. The precision of Rodrigo's inoculated fermentation yields a mind-bending profile: it has the rich, heavy texture and distinct flavor of pure coconut milk, cut beautifully by a bright, tart hibiscus florality. It is a stunning example of how data-driven processing can create an entirely new, luxurious flavor experience without losing its high-altitude acidity.