Klatch Coffee
Colombia Monteblanco Rodrigo Sánchez Carbonic Maceration

*Every other Monday ROAST. This coffee is only ROASTED on Monday. 1/16/23, 1/30/23, 2/13/23 Please order by Sunday, 11:59 pm PST, to be placed on the roast queue to receive that week’s roast. Please note: Your entire order will be shipped together - as often this causes a delay if you order in advance. If you would not like your order shipped together, please order separately. If your order contains two special roast dates the order will be separated. Rodrigo Sánchez is one of our Colombia partners who has won our Colombia Roasters United Award; growing amazing coffee at his Monteblanco farm. This year he took his best beans and elevated to new flavor heights using the Carbonic Maceration Process. The Carbonic Maceration Process allows us to achieve a brighter, more aromatic, floral, sweet coffee, as well as accentuate certain flavors and acidity thanks to the union of the 2 varietals that we select for this process. Cupping flavor notes of orange, pink lemonade and sweet caramelized sugar. Carbonic Maceration Process fermentation begins with the CO2 being injected into the bins, this displaces the oxygen (O2) existing in the bin leading to a maceration environment. With a starting point at a minimum degree of maturation of 90% and an average Brix degree of 20-24. When picking the coffee cherries quality control is used to filter the best coffee cherries. After the coffee reaches the processing area, it is rafted (floats) in order to eliminate by density those dry beans, brocades, leaves, voids that may affect the homogeneity of fermentation in addition to improving the physical quality of the coffee (yield factor). After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 70 hours, with CO2 injection. During this period the coffee bean undergoes changes in the color of its mucilage that is transferred to the parchment, they are pink tones intense and dark, this helps to improve the sweetness of the coffee and the body of the final drink. This process intensifies the fruity notes of the coffee, the changes in this first stage are more enzymatic. The coffee is pulped and deposited again in the bins with its own juice rich in sugars, the source of fruit juice and microorganisms are incorporated, potentiating the fermentation. These are hermetically covered to start the fermentation that, thanks to the microorganisms, begin to metabolize the sugar chains of the mucilage, developing better fragrance attributes and acidity. CO2 is injected that displaces the oxygen (O2) existing in the bin leading to a maceration environment, this time can be between 70 to 94 hours, there would be a total of between 140 and 188 hours of fermentation between cherries and mucilage and then washed and dried for a period of 18 to 22 days. Monteblanco farm is located in the Municipality of Acevedo, San Adolfo Jurisdiction in the village of La Tocora, at an altitude of 1730 m above sea level. In its surroundings we can find the Cueva de los Guácharos national natural park, which is one of the 59 protected areas of the Colombian National Natural Parks system, also highlighting that the Monteblanco farm is located on the Suaza river valley, a quality that provides a connection innate with nature and all that it provides.