Colombia Santuario Cauca - Yellow Bourbon

Colombia Santuario Cauca - Yellow Bourbon Natural/Honey hybrid
Colombia Cauca - Camilo Merizalde personal farm
Elevation: 1500M
Process: Double Anaerobic Natural/Honey hybrid (see below)
Dried: sun dried on raised beds
Varietals: Yellow Bourbon
Farm Name: Finca Santuario

Owner: Camilo Merizalde
Bag size: 77 lb bags

Finca Santuario began 22 years ago, when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. Rather than focus on quantity, Camilo decided to focus on quality as a driver of profitability. He quickly realised 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.

Citrus Sweetness (recipe code name)

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 on 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.

Double Anaerobic Natural/Honey: incredible funky aroma, super sweet, tropical fruit, big juicy body, malic acidity (pear like), apricot jam, candied lemons drops, allow it to cool and transform in the cup with many changes in flavours to experience.

Black Lime - long fermentation (recipe code name)

Cherries are harvested above 24 brix's. Cherries are soaked in water for 6 hours. Initial cherry anaerobic fermentation for 96 hours with Mossto. Wet milling process leaving 55 % of Mucilage. Second anaerobic fermentation for 72 hours with Mossto added. Coffee is sun dried on African beds for 20 days until humidity is 10.5 %. Final humidity stabilization for 7 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.

Long double anaerobic fermentation first as a natural (full cherry), 2nd as a honey and dried as a black honey. Super funk, amazing acidity of tropical citrus, ripe cherry, cabernet, lemon drop, Italian lime soda. Amazing as an addition to your espresso blend.

ROOT 86 is proud to have coffee from Camilo's actual first farm that started the Santuario project.

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