Finca Monteblanco is a family-run farm managed by Rodrigo Sanchez Valencia and his wife Claudia. The 14-hectare farm is located in the Huila region at an altitude of 1730 meters.

To enable a co-fermented process, Rodrigo first creates a mother culture containing microorganisms like lactobacillus and saccharomyces cerevisiae, sourced from his Purple Caturra cherries due to their sweetness, which is perfect for microbial growth. Eighty liters are then set aside to be fed with panela (sugar) and concentrated blueberry juice. The initial fermentation lasts 190 hours to achieve the proper Brix degree and pH value for coffee processing.

Before starting the second step of the co-fermented process, the cherries are picked and transported to the mill. Upon arrival, the Brix degrees of the cherries are measured to ensure the correct sugar content. Then impurities are removed, and the cherries pulped. Rodrigo's team deposits the coffee into a 200-liter sealed tanks. Then they add the fermented culture seal them, and let it ferment for 150 hours. To ensure the perfect result, they constantly measure the Brix degrees. After this step, the coffee is ready to be dried for 2–3 days in direct sunlight and then for 15–18 days under shade until it reaches 10–11% humidity.