An Innovative Gesha Coffee From Santuario Project Colombia

Brief Description

This coffee offers an unforgettable taste. Santuario Project maintains a focus on quality through biodiversity and their expertise has led to the development of innovative processing methods, such as carbonic maceration, inspired by winemaking techniques and used to great effect in this offering.

Farm	Santuario Project, Campo Hermoso
Process	Carbonic Maceration
Variety	Gesha
Elevation	1550 MASL
Region	Quindio
Country	Colombia

Buy This Coffee NOW!

How's it taste?

Each cup presents a harmonious balance of flavours, offering a unique tasting experience that reflects the intricate journey from bean to brew. We carefully monitor the roast profile to ensure these flavours are preserved and enhanced, capturing the essence of this extraordinary coffee variety

In our roasting process for this Colombian gesha coffee, we successfully highlighted notes of cherry sorbet, orange blossom, and lavender. These delightful characteristics showcase the beauty of an exceptional gesha and highlight the uniqueness of the processing method.

How to Brew?

With this coffee we recommend you to brew it in one of those methods:

Check Our Brewing Guide

Who Is Behind This Amazing Coffee?

Camilo established Santuario 22 years ago with the objective of enhancing coffee quality and profitability through biodiversity. In 2012, the Colombian farm served as a catalyst for international expansion, resulting in the establishment of wet mills and farms in Brazil and Costa Rica.

The initiative aimed to empower coffee producers by integrating both traditional and innovative processing methods, emphasising quality and financial sustainability. In 2017, a partnership with ECOM transformed the initiative into the Santuario Project, which now operates across four countries: Colombia, Brazil, Costa Rica, and Mexico, with operations in Mexico launching in 2018.

The Varietal

The Gesha variety is a relatively recent and intriguing Arabica coffee cultivar, originating from the Gori Gesha forest in Ethiopia. During the 20th century, it began to spread across various countries, particularly in the central and southern regions of the Americas.

Only coffee fruits grown at elevations of 1,300 to 1,600 meters achieve the desired flavor profiles. However, higher elevations pose risks such as sunburn from intense UV radiation and increased susceptibility to pests.

The Gesha plant can attain heights of up to 5 meters, with branches that extend at a 45° angle from the trunk. There are two distinct varieties based on the color of their young leaf shoots: green and bronze. This plant features a shallow root system and exhibits heightened sensitivity to moisture, necessitating moderate sunlight exposure.

The Process

The current definition of carbonic maceration in coffee entails sealing whole cherries within a container while actively introducing carbon dioxide (CO2). This method generates pressure, displacing oxygen (O2) and establishing an anaerobic environment. It is posited that CO2 facilitates a unique metabolic process distinct from open-air fermentation, while also potentially reducing the oxidation of both fruit and seed tissues (Barista Magazine, 2023).

Important factors to consider are time and temperature which help to develop a variety of fermentation flavours which can be wild and intense.