COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST
COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST

COLOMBIA | SANTUARIO PROJECT GEISHA WASHED | LIGHT ROAST

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  • COUNTRY: COLOMBIA
    REGION: QUINDIO
    FARM: CAMPO HERMOSO
    PRODUCER: EDWIN NORENA
    ELEVATION: 1650 m.a.s.l.
    HARVEST: APR - MAY
    VARIETAL: GEISHA
    PROCESS: WASHED
    IMPORTER: CONDESA
  • CUPPING NOTES:
    JASMINE
    STRAWBERRY
    ROSE SYRUP
    LAVENDER
  • LIGHT ROAST
    FOR POUR OVER AND FILTER COFFEE
  • BREWING TIP
    15g/300g/91 °C, Comandante 26 clicks
    preferably flat bottom filter
    bloom with 50g of water
    at 30" pour 50g of water
    at 1'00"0” 100g of water
    at 1’30” 100g of water
    target finish drawdown at 2’20"

 

ABOUT THE PRODUCER

Finca Campo Hermoso is located in the department of Quindío, proudly offering three generations of coffee growers hard work. Edwin Noreña, is not only a third-generation farmer, but also a Q grader and an agroindustrial engineer. He saw the need to revamp the coffee producing model early on and has since used his expertise to do just that, entering specialty facing markets. Finca Campo Hermoso produces high quality, innovative coffees which have been used in competitions giving Campo Hermoso international recognition. Edwin is one of many small producers that work with the Santuario Project. The Santuario Project isolates exceptional lots from their producing partners and work with clients abroad to create beautiful results.

 

ABOUT THE PROCESS

  • Cherries are harvested above 24ô brix's
  • Cherries are soaked in water for 2 hours.
  • Wet milling process leaving 25 % of the Mucilage
  • Aerobic fermentation on tanks for 12 hours without water.
  • Coffee is sun dried on African beds for 22 days until humidity is 10.5 %
  • Final humidity stabilization for 6 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. 


ABOUT SANTUARIO PROJECT

The Santuario Project was founded by Camilo Merizalde, who started with a clear vision and desire to create a unique farm, capable of producing the best specialty coffees in Colombia. With quality coffee as the focus, he realised that the key was to create a biodynamic and diverse environment which will benefit the coffee as well as the volcanic soil and surrounding ecosystem in the long run. This is important for the varieties at Finca Santuario because they are high quality, typically low yielding and often vulnerable in comparison with other varieties grown in Colombia. The harmonious relationship that Finca Santuario facilitates between the plants and their surrounding environment allows for the creation of some of the most spectacular coffees available from Colombia. Santuario became an international entity in 2021, expanding to Costa Rica and Brazil and later into Mexico partnering with our ECOM network.








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