Rodrigo Sanchez Valencia

Rodrigo Sanchez Valencia produces coffee across the Colombian regions of Caldas and Huila. His farms operate within an altitude band ranging from 1500 to 1730 meters above sea level.

The varietal landscape of his production is dominated by Caturra, which appears in nine of the lots indexed. Bourbon and Pink Bourbon are also represented, each appearing in two lots.

His process portfolio demonstrates a focus on experimental and anaerobic techniques. The index includes four experimental lots, two anaerobic natural lots, and two anaerobic washed lots. Additionally, his catalog features a mango washed process and a standard natural process.

The catalog footprint for Rodrigo Sanchez Valencia includes ten total lots across six different roasters. These lots represent a range of production years and processing styles.

Recent catalog examples include a Pink Bourbon processed as a natural by KOS Coffee, a Caturra processed via experimental methods as a Coconut Lemonade by SOT Coffee Roasters, and a Caturra and Bourbon blend processed as an experimental Nectar Citrullus by Coffee Man.

His work is characterized by a high degree of process diversity, particularly through the application of experimental and anaerobic treatments to established varietals.