Colombia - Rodrigo Sanchez - Blueberry Co-Ferment

Brandywine teamed up with producer Rodrigo Sanchez to showcase his blueberry co-ferment from Finca Monteblanco in Huila. In Colombia, where washed coffees are the norm, this lot takes a different path. Rodrigo starts with a crafted fermentation culture that coaxes extra fruit character while the cherries rest. At 1730 meters the slower ripening concentrates sugars, so the seed dries dense and sweet. The result is a cup that wears its process on its sleeve yet still feels clean and composed.

The roaster describes the taste as fresh blueberries that cool into blueberry candy, with nods to blueberry cobbler and a lift of key lime. In the cup, that might remind you of a jammy, berry-forward sweetness with a gentle citrus snap and a dessert-like richness. Expect medium acidity balanced by syrupy body and plenty of lingering sweetness. It is an approachable way to explore how co-fermentation can shape flavor while letting Huila’s high-elevation clarity shine.