Nomad Monteblanco Filter

This is what Nomad says about the producers and the cultivation of the Monteblanco filter:

Located in Acevedo, Huila, at 1730 meters above sea level, the Monteblanco farm is managed by Rodrigo Sánchez Valencia, a third generation producer. The farm is home to a variety of strains such as Geisha, Pink Bourbon, Pacamara, Caturra purpura, and Caturra rojo, resulting in a diverse range of flavors. Thanks to impressive farm management, Monteblanco took first place in the 2017 Yara Champion program, followed by second place the following year. The farm also secured first and third place at Roasters United 2019. The process begins with the harvesting of the cherries, followed by flotation, dehulling and fermentation in GrainPro bags in a cold room for 76 hours. After washing, the beans are dried in the sun for 3 days, followed by 23 to 25 days under umbrellas. After drying, the coffee rests in GrainPro bags for 20 days before being pressed and exported.

This is what Nomad says about the preparation and the taste of the Monteblanco filter:

This coffee is characterized by a complex flavor profile. It exudes a powerful sage aroma that is harmoniously balanced with the taste of lemon biscuit and a deep toffee-like sweetness.