Colombia santo ario estate love elixir know how much? How's the flavor?

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How much do you know about the love elixir of Manor San Tuareo, Colombia? How's the flavor?

(Colombia Finca Santuario Heliconias Bourbon)

Flavor features: fruit juice, orange, flower, plum, honey, thick

Fruity and floral flavor with a sweet and lingering finish.

Country of origin: Colombia (Colombia)

Production area: Cali area of Cauca Province (Cauca)

Manor: the Manor of San Tuareo (Finca Santuario Heliconias)

Variety: red bourbon (Red Bourbon)

Sea pull: 1950 to 2050 meters

Grade: Excelso

Treatment method: traditional washing treatment

Harvest period: 30% from April to June

September to January 70%

Introduction:

Saint Ario Manor (Finca Santuario Heliconiaso) has been in Colombia for many years.

The boutique coffee farm has always been a leader in technology and planting methods in the industry, among which

The soul is the manor owner Camilo (Camilo Merizalde), Camilo was born in

The Coca Valley (Valle de Cauca) in Colombia has often been near my home since I was a child.

The coffee garden ran and watched the adults handle the coffee until after graduating from high school decided to go to the United States.

After graduation, he worked as the manager of Columbia Food and Beverage Factory in the United States.

When the opportunity returned to Colombia to buy coffee and raw beans, Camilo began to think in his heart.

Why can't Colombian coffee be compared with Africa and Central America in terms of quality?

It is often believed that Colombian coffee is not among the producers of boutique coffee. This paragraph

During this period, Camilo began to study and read knowledge and books about coffee planting in the United States.

I hope to grow a boutique coffee that will amaze the world, and Camilo will continue to do so.

Looking for manors with high-quality microclimate in Colombia until 2000

When Camilo found the best farmland in the province of Cauca, Colombia,

Immediately proceed with the transformation of the manor, large and small, and prepare for the ideal in mind.

The concept of coffee plantation is realized in this name, Saint Tuareo (Finca Santuario).

In the manor.

In the first step, Camilo decided to start with the improvement of the soil quality in the manor by planting a large number of plants.

Gray leaves provide rich and natural nitrogen in the earth, while retaining a lot of native nitrogen.

Plants and fruit trees provide a variety of sources of nutrients, and then Camilo began

Analyze the topography of the manor and divide it into 266 different micro blocks for the convenience of the manor owner

It is easier to track the growth and microclimate changes of coffee in the park. Step two

To start choosing the varieties of coffee to grow, Camilo made up his mind to choose from the very beginning.

The original line varieties with low yield and good quality finally planted the first plant in November 2002.

Tibica Coffee Tree has expanded many cup tests in the Chateau de San Tu Ali until today.

Varieties with excellent performance, such as Tibika, geisha, bourbon, pointed bourbon and so on.

As the elevation of the manor is as high as 2000 meters, there is a large temperature difference between day and night and is covered with volcanic ash.

The soil is therefore particularly suitable for the cultivation of these delicate varieties. The third step is to build a

Our own washing plant and exposure drying room are located in Colombia.

With a lot of very advanced equipment, Camilo first installed a large scale on both sides of the drying chamber

Exhaust fan, using the principle of exhaust fan to accelerate air flow, except that raw beans can be avoided.

Excessive fermentation can stably control the temperature of the exposure room. Full of experimental spirit

Camilo and 2015 the World Barista Championships (WBC)

Champion Sasa Sestic's cooperation experience has improved the washing equipment in the washing treatment plant.

The use of stainless steel bucket and fillet design greatly improve the quality stability and sweetness feeling.

After years of hard work, Camilo's first batch of San Tu Ali ou beans was officially launched in 2005.

Export, up to now, has become the preferred partner for many contestants, except

In addition to WBC champion Sasa Sestic, like 2013 Australian barista champion Matt Perger

Also full of praise for the raw beans of the San Tuareo estate, by combining with the EK43 bean grinder

Won the second place in the WBC World Series that year. Camilo is constantly working with these contestants

The experience of constantly trying and experimenting with many new ways to improve the quality of coffee, from every year

In the cup test, we will always find more flavor and unique varieties of the manor.

This is a bean with good CP value, good sense of balance and obvious sweetness.

Flavor features: fruit juice, orange, flower, plum, honey, thick, fruit

Floral flavor, sweet and lingering aftertaste.