Colombia Huila Finca La Loma

Tasting Note: Pineapple | Mango | Mulberry | Cherry | Grape

Varietal: Caturra

Processing Method: Natural

Growing Altitude: 1650m

 

Rodrigo Sanchez Valencia and Claudia Samboni, the couple behind Finca La Loma, Finca Monteblanco and Finca El Progreso, have poured their heart and soul into coffee farming innovation to push the ever-evolving boundaries of the coffee industries.

The adventurous Snr Rodrigo cared about coffee innovation so much that they have their own laboratories in La Loma to research and develop their own best farming practices, including specific processing methods for different varietal from different farms under their management. Such foresight has gained Snr Rodrigo great respect within the industry, as well as opened doors for more coffee experimentations and customisation.

Snr Rodrigo’s recent explorations include planting Geishas on his own farms in Colombia since 2017, naturally low caffeine coffee (the laurina varietal), cold fermentation, and varying Brix degrees (°Bx, a refractometer measurement that has an important role in wine fermentation as well).

Interested to know more about the amazing man? Follow Snr Rodrigo’s Instagram! https://www.instagram.com/rodrigosanchez09/

The current offering we have from Finca La Loma is a natural processed caturra (a natural mutation from red bourbon) dried on raised racks under cold weather on the high mountain, resulting in pleasant fruity notes like pineapple, cherry and mulberries!