Our Limited Release Colombia Santuario Project | Red Bourbon Cherry Madness

Introduction

Our latest Limited Release comes straight out of Colombia’s Cauca highlands and it is anything but ordinary. Santuario Project | Red Bourbon “Cherry Madness” is Camilo Merizalde’s flavour-driven experiment, an anaerobic-natural Red Bourbon that reads like a dessert menu. Think cherry, orange, plum and baker’s chocolate, all wrapped in velvety sweetness. The lot is on the clock, here for a short stretch, so don’t sleep on it.

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How’s it taste?

Headline notes: cherry, orange, plum, baker’s chocolate.
Aromatics launch with bright cherry cola and a squeeze of citrus. Mid-palate brings stewed plum and a silky cocoa depth that lingers long after the cup is empty. Acidity is sparkling yet round, body sits on the heavier side of medium and the finish leaves a gentle bittersweet echo.

How To Brew?

Recipe

To fully experience the depth and complexity of this coffee we recommend trying it with these brewing methods:

• Pour Over (V60, Chemex)
• Aeropress
• Cold Brew

Each method highlights the unique characteristics of this roast, ensuring a memorable cup every time.

For more brewing tips, visit our Brewing Guide.

Farm

Finca Santuario began more than two decades ago when Camilo Merizalde set out to prove he could produce the finest Colombian coffee. Volume was never the goal. Instead, the farm leans into biodiversity and strict quality control, pairing volcanic soils with a patchwork of rare varieties. The result is a catalogue of lots that set benchmarks not only in Colombia but across the global specialty scene.

Variety

Red Bourbon grows compact and tidy, allowing higher planting density without shading out its neighbours. When cherries ripen, they turn vivid scarlet, matching their name and hinting at the juicy sweetness locked inside. Look closely and you will spot a subtle red tint on new leaves, another quirk that sets the cultivar apart.

Inside the “Cherry Madness” Process

1. Selective harvest – pick only cherries above twenty-four Brix.

2. Water soak – four hours to sort floaters and lower field heat.

3. First anaerobic stage – sixty-nine hours in sealed tanks with Mossto (crushed cherry pulp) for an extra sugar kick.

4. Wet-mill & second ferment – depulp, leave twenty-five percent mucilage and send back into tanks for forty-two more hours with fresh Mossto.

5. Sun-dry – eighteen days on raised beds until beans hit ten-and-a-half percent moisture.

6. Humidity rest – five days in shade to stabilise, then pack in GrainPro ready for export.

The double Mossto feed lets the native microbes run wild, piling on fruit complexity without tipping into funk. Extended sun-drying locks flavours in place, leaving a cup that is both clean and flamboyant.

Colombia Santuario Project | Red Bourbon “Cherry Madness” delivers a juicy clash of stone fruit, bright citrus and rich chocolate, all thanks to Camilo Merizalde’s meticulous two-stage anaerobic method. The release is limited, the flavour is anything but. Secure a bag, brew with intent and taste why Cauca still turns heads.

 Grab Yours Here!

For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.