Freak & Unique XVIII - 'Snug Snoot' | Colombia | Rodrigo Sánchez

ch

A dog’s snoot in an embrace, resting in the nook of an arm. Searching for care and comfort.

Every dog’s nose is unique and different like a fingerprint, they use it to encounter the world and communicate. Analogous to a distinctive coffee, which can bring tenderness to the everyday and moments to be savoured.

Our very limited series, Freak & Unique continues with this co-fermented purple caturra lot which is grown and processed by Rodrigo Sánchez. This coffee is paired with the artwork "Snug Snoot" by Fleur Yearsley.

 

PRODUCER: Rodrigo Sánchez FARM: Finca Monteblanco

REGION: Acevedo, Huila, Colombia

ALTITUDE: 1730 MASL VARIETAL: Purple Caturra PROCESS: Extended Fermentation - Fully Washed

This lot comes from Rodrigo Sánchez, a third-generation producer at Finca Monteblanco, tucked into the hills near Cueva de los Guácharos National Park. Rodrigo’s work with Purple Caturra, a rare and visually striking mutation, is rooted in curiosity and a deep commitment to process.

Cherries are selectively handpicked and undergo a sealed fermentation with a blend of 10 cultured yeasts, plus fresh passionfruit, cholupa and panela to build complexity. After 8 days, the coffee is pulped and reintroduced to the ferment for another 180 hours, then dried slowly over 20–25 days.

The result is striking, vibrant and layered, pushing fruit character to the edge while holding onto clarity. Rodrigo’s approach is part science, part instinct and all in pursuit of something wild.

• Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

Produced by Rodrigo Sánchez in the Acevedo region of Colombia · Acevedo, Huila, the Freak & Unique XVIII - 'Snug Snoot' showcases the meticulous work of a producer known for pushing technical boundaries. This specific lot features the Purple Caturra varietal, a mutation of the classic Caturra plant that is often studied for its distinct physiological characteristics. By utilizing an extended fermentation, fully washed processing method, the team at Hundred House Coffee highlights the intersection of precise agricultural management and post-harvest innovation.

While fully washed coffees are generally celebrated for their clean, vibrant acidity and transparent expression of terroir, extended fermentation techniques can introduce complex, amplified profiles that challenge traditional expectations. As you explore the nuances of this cup, consider referencing the flavor wheel to better identify the specific aromatic compounds developed during the 1730 masl maturation period. This release serves as a compelling example of how modern processing can elevate established varietals.