Farmer/Grower: Facusse Family and Camilo Merizalde Santuario
Farm: Tres Milagros
Cultivar: Ethiopian Heirloom
Processing: Multi-stage fermentation
Altitude: 1500-1700 m.a.s.l.
Density: 1.12 g/ml
Harvest Date: March, 2022
Arrival Date: November, 2022
Marks: 0005-1708-0001, Ref MC-19
SCA Cupping Score: 85.88
Fragrance of cherry and cranberry, aroma of strawberry and chocolate. Notes of black cherry and fruity pebbles with a lingering aftertaste of florals and lemon. Bright and clean citrus acidity and a creamy medium body.
Our favorite note among the sweet and fruity profile in this Ethiopian heirloom coffee is that rare “fruity pebble” note. To bring this out, we recommend keeping the profile within a light to dark-light roast (approximately 85 to 100 Agtron). Roasting darker will likely pass over that subtle note but the coffe will still show off it’s fruity and citrusy character well into the medium roast range.
This anaerobic raisin honey process starts with cherries that are picked with at least 26 brix sugar content. Cherries are then soaked in water for 2 hours for rinsing, hydration of the outer skin and separating floaters. The floated cherries are added to a receiving hopper where they are allowed to ferment open air for 8 hours. After which, the coffee is introduced into an anaerobic environment in sealed tanks for 48 hours with Mossto added. After this, cherries are set out to dry on raised beds for 4 days and then depulped leaving as much mucilage on the parchment as possible. The coffee is then dried in mucilage on the raised beds for 14 to 18 days until the humidity reaches 10.5% and 4.5 to 6.0 aw. Once dry, the coffee is stored in GrainPro bags for 14 to 18 days for final homogenization before being cupped and sorted.
from Santuario Colombia is applied to develop a very unique specialty coffee farm in Costa Rica. During the first years, Bourbon coffee trees were planted followed by several other cultivars. In 2020, the construction of a new processing facility was completed, helping control the quality of the coffees even better.
The attention to detail from Camilo and his team is impeccable (just see processing description below). Each process is tailored to meet a very specific flavor profile with each step being tightly controlled for consistent and repeatable results year after year. We have created a partnership with Camilo and the Santuario Project to offer exclusive coffees here in the United States!
Cupped 3-18-23 - fragrance is good, tastes bright, lemon, creamy, cranberry, tart strawberry, no fruity pebbles, black cherry.
Based on this roast on roastworld - https://roast.world/my/roasts/eeAGy3lLqt9CpgYw6Lp-J