22 years ago, Camilo Merizalde had the desire to create a unique farm capable of producing some of the best speciality coffees in Colombia. Instead of focusing on quantity, Camilo concentrated on quality as a driver of profitability. He quickly realised that biological diversity was vital in creating an environment capable of producing excellent cup quality and long-term sustainability.
As such Finca Santuario, encourages a vast array of plant and animal diversity to work symbiotically with the coffee trees. This interplay between the surrounding environment, volcanic soil and variety has led to some of the most spectacular coffees coming out of Colombia.
This Red Typica lot is an excellent example of what can be achieved with cutting edge processing methods. Cherries are picked at their optimal sweetness, between 25-26° Brix level. They are then floated and manually sorted, before undergoing an initial anaerobic fermentation of 8-10 hours. Next, the cherries are pulped and fermented again for 24 hours in sealed tanks without water, before being gently washed to remove any remaining mucilage. The pulped cherries are then slowly dried over 20 days on raised beds in greenhouses under fans and UV lights.
As a result, you will see such vibrancy in this very sweet and sugary cup of fresh rockmelon, dried mango finished off with candied lime.