Finca santuario
Cauca, Colombia
Our days on the estate, discovering a unique process
Santuario farm history began 22 years ago when Camilo Merizalde created a uinque farm, capable of producing the best Colombian specialty coffees.
What is interesting about this small lot is the process under which hand picked coffee cherries have gone.
Black lime gives this speciality coffee a very interesting profile
How is this coffee produced
The process is called Black Lime and consists of bouble carbonic maceration with Mosto (cascara-juice) followed by depulping (until 35% of mucilage) and drying.
We were definitely impressed by the distinctive organoleptic profile, very sweet and with a fresh acidity resulting from this innovative manufacturing process, which releases aromas of rose tea, lemongrass and thyme.
Some data
- Botanical variety: Red bourbon
- Processing: black lime
- Harvest: May – July / November – January
- Drying: on African beds
- Altitude: 1.850 -2.000 m asl