Rodrigo Sanchez

Rodrigo Sánchez is known for his dedication to sustainable farming practices. He uses innovative techniques to enhance the flavor of his coffees. Together with his wife Claudia Samboni, the two run their family farm Finca Monteblanco in the Huila region in Colombia. The coffee is an anaerobic washed Gesha - the process starts during harvesting, where the Brix degree is measured to exactly 24%. Before pulping, the coffee has been fermented in sealed bags for 48 hours. After pulping, the beans are fermented for a further 12 hours before being placed in sealed tanks for another 60 hour anaerobic fermentation. This unique fermentation process achieves sweet notes of orange jam, refreshing citrus notes like pink grapefruit and floral notes of elderflower.

This coffee makes one part of our Brewers Cup blend, where we won 2nd place in The Netherlands.

"We have sourced three coffees from Colombia. When brewed, the flavors will form a harmonious blend, much like carefully blending colors on a canvas to create depth and emotion."

In our first time competing for the Brewers Cup, we wanted to challenge ourselves to create a blend - something we have never done before as roasters and as baristas, and something we knew we could learn a lot from as coffee professionals. We also felt it was also a way to represent our micro-roastery and our philosophy, focusing on showcasing multiple producers and various coffees - to find out more, head to SCA Netherlands Youtube channel and watch our Co-Founder Mitchell on stage.