HALF LB BAG
Finca Santuario began over 20 years ago, when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. He quickly realized that biological diversity was paramount in creating an environment capable of producing excellent cup quality with long term sustainability. As such Finca Santuario is set out in such a way as to encourage a vast swathe of plant and animal diversity working symbiotically with the coffee plants. This is particularly important as the vast majority of varieties grown at Santuario are extremely high quality but lower yield, more fragile and more demanding than most varieties widely grown in Colombia. The harmonious interplay between the surrounding environment, volcanic soil and variety allows for the creation of some of the most spectacular coffees available from Colombia.
Cherries are harvested above 24 brix’s. Cherries are soaked in water for 4 hours. Initial cherry anaerobic fermentation for 40 hours with Mossto (cherry pulp). Wet milling process leaving 5% of mucilage. Second anaerobic fermentation with lots of Mossto for 18 hours. Coffee is sun dried on African beds for 16 days until humidity is 10.5%. Final humidity stabilization for 5 days inside a warehouse, then coffee is finally stored in grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized. On this process the PH level of the coffee is lowered to acidic levels to find the citrus flavors.
This is an outstanding coffee that we are proud to offer, one of the best We have had the pleasure of working with. We have roasted this fine coffee to shine for filter brewing, and We have found a Hario v60 to really bring out the complexity of this fantastic offering. We are selling this in 1/2 lb bags only.
Columbia – Finca Santurario
Varietal: Yellow Bourbon
Process: Natural/Honey hybrid, Double Anaerobic Fermentation
Tasting Notes: Juicy body, candied pineapple
Brew Method: Pour over