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LIMITED RELEASE Colombia - Santuario Project (Yellow Honey Geisha)
Camilo Merizalde started Finca Santuario with a clear vision to produce the best coffees in Colombia. He achieves this by ensuring a diverse and biodynamic environment in and surrounding his farm. Thorough processing methods are also carried out to enhance the quality of the beans produced. Cherries are selected according to their sugar concentration, soaked and then anaerobically fermented with crushed cherry pulp for six hours. This step provides plenty of sugars to be fermented in the process. Next, cherries are pulped leaving 45% of
mucilage followed by 20 days of drying on African beds. This results in a sweet and full flavoured cup.
