Santuario Farm / Red Bourbon - Cherry Madness C.M
| Farm | Santuario Farm |
| Producers | C.Merizalde |
| Variety | Red Bourbon |
| Process | Cherry Madness C.M |
| Coffee Area | 65 ha |
| Altitude | 1850 - 2000 m.s.n.m. |
| Rainfall in mm | 2.150 mm |
| Average Annual Temperature | 17 °C |
| Harvest Period | May-July / Nov-Jan |
| Crop year | 2022 |
| Cupping Score | 88-90 |
| Cupping Notes |
Great aroma. Strawberry, Stone Fruits, raspberry, delicate acidity. |
Reference:
22-3-0068-01082
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Santuario Farm (Cauca)
Santuario farm history began 22 years ago when Camilo Merizalde had the desire of creating a unique farm capable of producing the best specialty coffees from Colombia. For the first ten years Santuario Farm was able to produce amazing coffees for the Specialty Coffee Market. By 2012 Santuario opened the first two farms out of Colombia (Tres Milagros Costa Rica), and (Santuario Sul Brazil). On April 2017 Santuario Colombia teamed up with Teddy Esteve (Ecom Group) to create the Santuario Process center in Ixhuatlan del Cafe Veracruz, Mexico.
Cherry Madness Process
- Cherries are harvested above 24 brix level.
- Selective harvest hand-picking.
- Cherries are soaked in water for 4 hours.
- Floaters and imperfect cherries are discard.
- Initial Cherry Carbonic Maceration with Mossto recirculation. (45 hours)
- Second cherry carbonic maceration with Mossto recirculation. (38 hours)
- Sun drying on African beds for 18-20 days.
- Coffee is constantly moved.
- Coffee dried to 10.5 %.
- Final humidity stabilization for 5 days.
- Then Coffee is stored on GP bags for 10 days.
- Finally lots are cupped and samples selected for offers..
