MEET THE PRODUCER | Rodrigo Sanchez Valencia is a third-generation coffee farmer, but his father and grandfather before him had never considered the coffee they were growing 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. UNTIL. In 2002, 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, the first of Rodrigo's farms. Today, the coffees coming from that farm and his others - including these two co-fermented lots from El Eden - are a testament to their rigorous persistence in that endeavor. TRUST THE PROCESS | Upon reaching the wet mill at the top of the farm, the coffee cherries picked for this unique co-fermenting process are measured for sugar content and then floated to remove lower-density beans. Then, the cherries are pulped before being placed in a 200-liter sealed tank, where they get to mingle with a proprietary mother culture which had been previously fed with berries (in the case of Sangria) or peaches (in the case of Spring). This fermentation lasts about 180 hours. Once the party is over, the cherries are removed to dry in direct sunlight for the first 2-3 days, finishing that drying process under shaded canopies for an additional 15-18 days, or until 10-11% humidity is achieved. TAKE A SIP | These two coffees complimented each other so beautifully, we couldn't resist blending them together to create a nearly perfect homage to summer. The sangria co-ferment contributes plenty of grape-y, wine-y flavor, while Spring brings vibrant acidity and balance to the party. Stone fruit, like peaches, and tropical fruit, like pineapples, culminate with all those wine-like flavors to give us a cup of coffee reminiscent of a giant pitcher of - you guessed it - white sangria. ___________________________________________________________________________ Origin | Palestina, Caldas, Colombia Producer | Rodrigo Sanchez Valencia Farm | El Eden Process | Co-ferment Variety | Purple Caturra Elevation | 1500-1700 masl

MEET THE PRODUCER | Rodrigo Sanchez Valencia is a third-generation coffee farmer, but his father and grandfather before him had never considered the coffee they were growing 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. UNTIL. In 2002, 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, the first of Rodrigo's farms. Today, the coffees coming from that farm and his others - including these two co-fermented lots from El Eden - are a testament to their rigorous persistence in that endeavor. TRUST THE PROCESS | Upon reaching the wet mill at the top of the farm, the coffee cherries picked for this unique co-fermenting process are measured for sugar content and then floated to remove lower-density beans. Then, the cherries are pulped before being placed in a 200-liter sealed tank, where they get to mingle with a proprietary mother culture which had been previously fed with berries (in the case of Sangria) or peaches (in the case of Spring). This fermentation lasts about 180 hours. Once the party is over, the cherries are removed to dry in direct sunlight for the first 2-3 days, finishing that drying process under shaded canopies for an additional 15-18 days, or until 10-11% humidity is achieved. TAKE A SIP | These two coffees complimented each other so beautifully, we couldn't resist blending them together to create a nearly perfect homage to summer. The sangria co-ferment contributes plenty of grape-y, wine-y flavor, while Spring brings vibrant acidity and balance to the party. Stone fruit, like peaches, and tropical fruit, like pineapples, culminate with all those wine-like flavors to give us a cup of coffee reminiscent of a giant pitcher of - you guessed it - white sangria. ___________________________________________________________________________ Origin | Palestina, Caldas, Colombia Producer | Rodrigo Sanchez Valencia Farm | El Eden Process | Co-ferment Variety | Purple Caturra Elevation | 1500-1700 masl