Colombia Monteblanco: 250 Hour Anaerobic Natural

At Finca Monteblanco, Rodrigo Sánchez Valencia, one of Colombia's most decorated fermentation specialists, picks Purple Caturra cherry only at peak ripeness (25–26 degrees Brix, the sugar measure he builds his processes around) and ferments it whole, without oxygen, for 250 hours, before drying it slowly as a natural: six days under direct sun, then shaded raised beds, 23–25 days in all.

El Eden (also led by Rodrigo Sánchez) is bright and washed-clean, this Monteblanco is the deep end of the same idea. Dense, winey and fruit-heavy. Same producer, same varietal, opposite philosophy. Roast it patiently, and drink it soon after roasting - long-ferment naturals reward freshness.

Roaster's note: handle like a quality natural - unhurried drying phase, early colour watch, finish before the fruit turns boozy; best consumed within weeks of roasting.

Green coffee for home and small-batch roasting. Sealed to order in multiples of 200g and 1kg.