Rodrigo Sánchez Valencia is a pioneering figure in Colombia's specialty coffee scene, renowned for his innovative processing techniques and dedication to quality. A third-generation coffee farmer from Pitalito in the Huila region, Rodrigo's journey into specialty coffee began in 2002 when he participated in a local program teaching the children of coffee producers about cupping and coffee profiles. This experience transformed his perspective, leading him and his family to reimagine their approach to coffee cultivation and processing at their farm, Finca Monteblanco.

Rodrigo's commitment to innovation extends beyond Finca Monteblanco. He co-founded Aromas del Sur, a collective that includes multiple farms and focuses on educating and training coffee producers in agricultural practices, business management, and cup quality. His efforts have not only elevated the quality of his own coffees but have also contributed significantly to the advancement of Colombia's specialty coffee industry.

Co-fermented coffee beans are processed using an innovative technique where the beans are fermented alongside other ingredients, like fruits or spices, to infuse them with unique flavors. In this process, after the coffee cherries are harvested, they are placed in fermentation tanks with an additional ingredient, such as coconut, mango or blueberries. The natural microbes present break down the sugars in both the coffee cherries and the added ingredient, allowing their flavors to blend into the beans. This creates a distinct taste profile, enhancing the coffee’s natural qualities with the complementary notes of the co-fermented ingredient.