Notes: White choc, raspberry, dried fig, white peach tea, syrupy jazz funk
Process: Yellow Honey Anaerobic
Colombia Finca Santaurio Geisha
Coffee is harvested at a minimum of 24° Brix, cherries are cleaned with fresh water then soaked for 4 hours. The Anaerobic co2 fermentation takes place over 24 hours and then the coffee is sun dried on raised African beds in greenhouses for a further 16 days.
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.
During the first 10 years Santuario Farm was able to produce amazing coffees for the specialty market. After 2012 Santuario became international, with the creation of Tres Milagros Farm in Costa Rica and Santuario Sul in Brazil. By April 2017 Santuario became the Santuario Project, in partnership with Mr. Teddy Esteve of the Ecom Group. By 2018 the Santuario Project in Mexico was stablished with the creation of the Ixhuatlan process center in Veracruz, and the partnership with Guadalupe Zaju Fam in Chiapas.