Colombia Santuario Project Espresso - Single Origin.

Santuario Farm began 24 years ago, when Camilo Merizalde had the vision for a farm, capable of producing the best specialty coffees from Colombia. After 2012 Finca Santuario became the ‘Santuario Project'; operating internationally across 6 origins with numerous varietals and processes. The project is fully vertical, managing processing, quality and sales, and working closely in partnership with Edwin Norena of Campo Hermoso to centralise processing and achieve quality outcomes. It is this scalability and quality control that allows the Camilo and Edwin to produce such incredible cup profiles across a deep range of unique lots.

Cherries are harvested  24-25°Bx (Brix) level. Cherries are soaked in water for 5 hours. Initial cherry fermentation occurs for 48 hours with mossto recirculation every 8 hours. Second cherry fermentation occurs for 30 hours with mossto recirculation every 10 hours. Coffee is sun dried on African beds for 23-24 days until moisture is controlled to 10.5%. Green stabilisation takes place for 6 days inside a warehouse, after which, the coffee is finally stored in Grainpro bags for the final stabilisation of 8-10 days.

PROCESS: NATURAL ANAEROBIC + MOSSTO

REGION: CAUCA

ELEVATION: 1980

VARIETAL: RED BOURBON

CUP: STRAWBERRY, HARD CANDY, STONE FRUIT, SWEET HERBALS

ROAST: ESPRESSO