MONTEBONITO

MONTEBONITO
MONTEBONITO
MONTEBONITO
MONTEBONITO
MONTEBONITO
MONTEBONITO
    MONTEBONITO
    MONTEBONITO
    MONTEBONITO
    MONTEBONITO
    MONTEBONITO
    MONTEBONITO
    VARIETY:
    Castillo Naranjal
    PROCESS: 
    Washed
    CATEGORY: 
     Microlots
    PROFILE:
    Chamomile, caramel, sugar cane, orange, citric acid
    FARMER:
     Montebonito Coffee Producers
    FARM:  
     Multiple farms from Montebonito, Caldas
    REGION:
     Caldas
    MUNICIPALITY:  
     Marulanda
    ALTITUDE: 
    1.800 - 2.100 m.
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    HISTORY: 
    Everything began with a journey through the mountains of Caldas. Just an hour from Manzanares, the small community of Montebonito is nestled high in the Andes, surrounded by steep slopes and misty peaks. Its location creates a unique microclimate, where cold nights and warm days provide the perfect environment for coffee. Here, most producers remain deeply traditional, cultivating mainly Caturra, and in Montebonito we saw the opportunity to extend our project beyond Manzanares, where Reforest has already taken root.

    Montebonito is part of the municipality of Marulanda and sits at altitudes between 1,850 and 2,100 meters above sea level. Farms here are small—usually just 1 to 3 hectares—and worked almost entirely by the families themselves. Coffee is handpicked, carefully fermented and washed, then dried on parabolic beds or rooftops, depending on each producer’s resources.

    In recent years, the region has taken part in renewal programs that have introduced greater education in specialty coffee production. This coffee stands as one of the first examples for the community, showing that innovation can open new opportunities and bring great things to the region.
    PROCESS DESCRIPTION: 
    The journey of Montebonito coffee begins with the careful selection of Castillo Naranjal cherries, a variety well-suited to the high-altitude regions of Colombia. Handpicked at peak ripeness, the cherries are taken to the mill, where they undergo aerobic fermentation for 12–14 hours in open concrete tanks. After fermentation, the cherries are depulped and thoroughly washed to remove the remaining mucilage, a process that highlights the clean and vibrant character of this lot.

    Once washed, the beans are transferred to sun canopies for 5 days of drying. This natural method allows for slow, even dehydration, preserving flavor integrity and achieving the ideal moisture balance. To complete the process, the coffee is stabilized for 30 days in GrainPro bags, a resting phase that allows the flavors to harmonize and fully mature before export.

    THIS COFFEE IS STOCKED AT THESE WAREHOUSES:

    Spot
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    • Dupuy
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