La Loma, Filter - Colombia

Since acquiring Finca La Loma in 2011, Rodrigo Sánchez has become one of Colombia's most innovative coffee producers. Driven by an unwavering curiosity, he has dedicated himself to researching coffee varieties and refining post-harvest processing, constantly challenging conventional approaches to unlock new flavour possibilities.

His work has earned widespread recognition within the specialty coffee industry. In 2017, coffees from his neighbouring farm, Finca Monteblanco, won first place at the Yara Championship, followed by second place the following year. In 2019, two of his coffees claimed both first and third place at the Roasters United competition, cementing his reputation as one of Colombia's leading innovators.

Rodrigo's pioneering approach is rooted in scientific experimentation. Inspired by winemaking, he observed that grapes fermented at lower temperatures developed greater floral and fruit complexity. Determined to explore whether coffee could respond in a similar way, he embarked on years of experimentation, carefully adjusting fermentation temperatures, sugar concentration (°Brix) and varietal selection. Through countless trials, he developed a cold fermentation protocol that enhances aromatic expression while preserving balance and clarity in the cup.

Only perfectly ripe cherries measuring 25° Brix or higher are selectively hand-harvested before being sorted by flotation and meticulous visual inspection to remove any underripe or defective fruit. After pulping, the coffee is sealed in GrainPro® bags and placed in a temperature-controlled cold room, where it undergoes 76 hours of cold fermentation between 10°C and 14°C. The lower temperature slows microbial activity, allowing fermentation to progress gradually and encouraging the development of vibrant floral aromatics and refined fruit complexity. Following fermentation, the coffee is gently washed before beginning a carefully managed drying process. The parchment is first dried on covered solar beds for one to two days before being transferred to shaded raised beds, where it is turned regularly over 20 to 25 days to ensure slow, even moisture reduction and optimal cup stability.

The result is a coffee that perfectly reflects Rodrigo's philosophy: combining scientific precision with relentless curiosity to reveal new dimensions of flavour while remaining true to the character of the coffee itself.

• Region: Huila
• Country: Colombia
• Elevation: 1,650 masl
• Variety: Sidra
• Process: Anaerobic "Cold prcocess"

Available in 250g bags.