A2-014 Premium Colombia Drip Coffee - San Tuario Project - Red Bourbon

Do you remember the groundbreaking wine fermentation process Sudan Rume that World Barista Champion Sasa Sestic used to wow the world? Behind this innovation was Camilo Merizalde, the visionary owner of Finca Santuario in Colombia. Not only did Camilo introduce the world to the rare and ancient Sudan Rume varietal, but he also showcased the vast possibilities of post-harvest coffee processing.

Since 2018, Camilo has expanded his Santuario Project from Mexico to Brazil, Colombia, and Costa Rica. His mission: to break geographical boundaries by introducing new varieties and processing techniques, crafting innovative flavor experiences while maintaining uncompromising quality.

This particular lot uses the Tabi varietal, prized for its disease resistance and balanced cup. Only fully ripe cherries with optimal sugar levels are selected. After removing defects, the cherries are rinsed with filtered water and soaked for about 5 hours to reduce microbial and impurity impact. The whole cherries are then subjected to 32 hours of carbonic maceration fermentation, a process carefully monitored for fermentation activity, sugar conversion, and parameter development. Once the ideal stage is reached, the cherries are transferred to African raised beds for meticulous sun-drying.

• Coffee Bean: Costa Rica - Red Bourbon
• Roast: Carbonic Maceration Natural – Golden Roast
• Body: Intense tropical fruit flavors with a lychee-like sweetness, finishing with rich cocoa notes and a wine-like acidity
• Flavour: Blackcurrant, Dark Chocolate, Lemon Citrus, Passion Fruit, Pineapple, Jackfruit, Rambutan, Lychee
• Altitude: 1750-1800m 
  
• Brewing Steps
  1. 1. Set up the drip bag
        Tear open the drip bag, hook the paper ears onto both sides of the cup, and make sure it’s secure.
     2. Bloom (pre-infusion)
        • Pour about 30 ml of hot water evenly over the coffee grounds to wet them.
        • Let it sit for 20–30 seconds to allow carbon dioxide to escape and enhance flavor.
     3. Main pour
        • Pour in hot water slowly in 2–3 rounds, using a gentle circular motion over the center of the grounds.
        • Avoid pouring directly onto the filter walls.
        • Wait for the water to drain before adding the next pour.
        • Total water amount: 180-200 ml.
        • Slowly brewing time: about 3 minutes.