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 |
How's it taste?
How to Brew?
With this coffee we recommend you to brew it in one of those methods:
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.
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.
