Santuario Farm Red Bourbon Citrus Sweetness

Process details; Cherries are harvested above 22ô brix's. Cherries are soaked in water for 4 hours. Wet milling process leaving 55 % of Mucilage. First anaerobic fermentation for 38 hours. Coffee is washed with clean water. Second anaerobic fermentation for 22 hours with Mossto. Coffee is sun dried on African beds for 17 days until humidity is 10.5 %. Final humidity stabilization for 3 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilization of 8-10 days, coffees are cupped and lots organized.

Farm name: Finca Santuario
Farm owner: Camilo Merizalde
Region: Cauca
Farm size: 150 Ha
Altitude (masl): 1850
Soil: Volcanic
Annual rainfall: 2141 mm
Harvest period: April – May / Oct – Nov.

Finca Santuario was founded by Camilo Merizalde, who started with a clear vision and desire to create a unique farm, capable of producing the best specialty coffees in Colombia. With quality coffee as the focus, he realised that the key was to create a biodynamic and diverse environment which will benefit the coffee as well as the volcanic soil and surrounding ecosystem in the long run. This is important for the varieties at Finca Santuario because they are high quality, typically low yielding and often vulnerable in comparison with other varieties grown in Colombia. The harmonious relationship that Finca Santuario facilitates between the plants and their surrounding environment allows for the creation of some of the most spectacular coffees available from Colombia. Santuario became an international entity in 2021, expanding to Costa Rica and Brazil and later into Mexico partnering with our ECOM network