Coffee Description
In 2015, a new process called cold fermentation was introduced to explore different flavor profiles. This method involves pulping the coffee and placing it in a cooling room to extend the fermentation, enhancing the flavors of the varieties. Initially, there were challenges due to a lack of knowledge about the ideal temperature for the desired flavor outcome. After two years of study, the right balance between Brix measurement, time, and fermentation temperature was found, resulting in more diverse and consistent profiles. Achieving this level of quality required determination and dedication, making this process distinctive from others.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Pink Bourbon
Process
Washed
Elevation
1730-1750 masl
Region
Huila
About Elkin Guzman of Colombia
Monteblanco is a family farm managed by Rodrigo Sánchez Valencia in the tradition of coffee growing that he started together with his grandfather. The 14 hectares of Monteblanco have made it possible for the various varieties to acquire all the facilities for growth and productivity, thanks to its environmental offer it allows cultivating varieties such as Geisha, Bourbon Rosado, Pacamara, Caturra Purpura, Caturra Rojo among others; This has achieved ideal conditions for both physical and sensory adaptation, developing unique profiles that have achieved worldwide recognition with wide acceptance by the most exclusive palates of the different coffee markets.
Huila, Colombia
Theory Coffee Roasters
Roasting coffee was originally an escape fantasy/retirement dream for owner Sam LaRobardiere, until roasting equipment and some green coffee basically fell into his lap. Then as a hobby roaster, he began selling at a pop-up for community events and artisan markets, and in 2018 took the leap to open both a roastery and coffee shop.
Over the years, the folks at Theory Coffee Roasters have honed their coffee skills and built strong coffee-sourcing relationships. Along the way, they have had some fun achievements. Theory brought home the gold medal in the highly competitive espresso category at the nation’s largest roasting competition, Golden Bean North America, in 2018. Theory placed top 10 Overall in the Good Food Awards 2019. Shortly after, Theory Competed against 8 other roasters and won the Twitter Headquarter’s Brew-Off competition in 2019 becoming the sole coffee provider for the Twitter HQ in San Francisco. Theory was also included in the Food & Wine Magazine’s 100 Best Coffee Shops in America in 2019. They were also named as one of the top 30 Coffee Roasters in North America in Fresh Cup Magazine. Joel Lohner, roasting and production manager, placed as one of the top 3 in cup tasters at the Coffee Champ competition. Sam LaRobardiere and Joel Lohner both received their Q-Grader license, which is the equivalent to a wine sommelier in the coffee industry.
While Theory is motivated by the great accomplishments of the past, we continue to be even more excited about the future. Our commitment is to continue to bring our beloved customers even more award-winning coffees that are roasted to display the optimal balance of each coffee's best attributes. You can buy with confidence that Theory will deliver the best coffees in the world...right to your doorstep.
