|Farm||Santuario Sul M.G|
Luiz P.Pereira / Santuario Project
|Coffee Area||58 ha.|
|Rainfall in mm||1.516 mm.|
|Average Annual Temperature||22 °C|
|Cupping Notes||Caramel, chocolate, almonds,dried fruits, creamy finish.|
Santuario Sul Farm, was created 5 years ago with the same philosophy and techniques from Finca Santuario in Cauca Colombia. Luiz Paulo Pereira Filho and Camilo Merizalde decided to plant Yellow Bourbon as the main varietal for the farm. During the following years, more varietals were planted at the farm to complete a coffee garden with 20 different species from all over the world. Every year Santuario Sul offers new and sophisticated processes to enhance the flavors of the exotic coffees planted at the farm. Santuario Project is in charge of the coffee processing at the Farm. Every year Mr. Ivan Solis and Mr. Edwin Noreña quality managers, travel to Brazil to personally supervise harvest labors and coffee processes at Santuario Sul farm.
Natural - Process
- Selective harvest hand-picking (20-22º sugar brix level).
- Cherries are washed with clean water.
- Floaters separated.
- Cherries are soak in water for 5 hours..
- Sun drying on African beds for 18 days.
- Humidity down to 10.5 %.
- Coffee must rest for 4 days on fique bags (Humidity Stabilization)
- Finally coffee is stored on grain pro bags to concentrate the flavors.
- Sun drying on African beds for 18-20 days.
- Coffee parchment is constantly moved.
- Coffee dried to 10.5 %.
- Final humidity stabilization for 5 days.
- Then Coffee parchment is stored on GP bags for 10 days.
- Finally lots are cupped and samples selected for offers.