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Colombia, Finca Santuario (Red Bourbon) (Washed Aerobic Fermentation)

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ABOUT THE BEAN

Finca Santuario is a farm in Colombia founded by Camilo Merizalde with the aim of producing high-quality specialty coffees. The farm focuses on creating a diverse and biodynamic environment to benefit the coffee, soil, and surrounding ecosystem.

The washed fermented process used at the farm involves harvesting cherries at a specific level of ripeness. The cherries are soaked in water for 3 hours, then partially demucilaged, leaving 50% of the mucilage intact. They undergo aerobic fermentation in tanks without water for 22-24 hours. After fermentation, the coffee was sun dried on raised beds for 16-18 days. Following this, there are two stabilisation periods totalling 16 days.

Region
Cauca
Variety
Red Bourbon
Process
Washed (Aerobic Fermentation)
Altitude
1,850 MASL
Producer
Camilo Merizalde
Roast
Light
Medium
Dark
Sweetness
Low
Medium
High
Acidity
Low
Medium
High
Tasting Notes
How to brew
Espresso
Contact Time
28-32 seconds
Dose
22g
Brew Ratio
1:2.8
Temperature
94°C
Extraction
62g
Filter
Pour Time
1:30
Brew Ratio
1:16
Draw Time
2:30
Temperature
95-97°C
Pours
2 (including bloom): 30g, 210g
Water
240g
Dose
15g
Bloom
30g (40 seconds)

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