Columbia Saint Ario Manor Colombian Coffee characteristics Colombian hand Coffee

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This bean has a strong, intense plum acidity on the palate and a slightly honey-sweet finish

Different from ordinary fruit acids, lemons and berries.

As for the taste of ice drops-plum acidity is also very thick, with a bit of wine

Treatment: Washing

Nose: rose, plum, honey, thick

Country: Colombia

Location: Cauca

Garden: Saint Ario's Manor

Elevation: 1950-2050 m

Colombia Finca Santuario

For many years, the Santo Tuario estate has been a leader in the technology and cultivation methods of Colombia's fine coffee plantations, and the soul of this is the estate owner Camilo. Camilo Merizalde was born in Valle del Cauca, Colombia.(Valle de Cauca), who often ran to the coffee garden near his home and watched adults process coffee from childhood until he decided to go to the United States to study after high school. After graduation, he worked as the manager of a Colombia food and beverage factory in the United States and often had the opportunity to return to his hometown of Colombia to purchase green coffee beans. At that time, Camilo began to wonder why the coffee in Colombia often failed to compare with Africa and Central America in quality. Colombia coffee is often thought not to be among the best coffee producing countries. During this period, Camilo began to study and read relevant knowledge and books on coffee cultivation in the United States, hoping to grow fine coffee that would surprise the world. At the same time, Camilo kept looking for a manor with a high quality microclimate environment in Colombia until 2000, when he finally found the most excellent farmland in the department of Cauca, Colombia. At this time, Camilo immediately began to carry out large and small transformation matters in the manor. The ideal coffee farm concept is ready to be realized in this estate named Finca Santuario.

Camilo first decided to improve the soil quality of the estate by planting a large number of ash plants to provide the earth with abundant and natural nitrogen, while retaining many native plants and fruit trees to provide a diversified source of nutrients. Camilo then began to analyze the terrain of the estate and divided it into 266 different micro-blocks, so that the owner of the estate could easily track the growth of coffee and microclimate changes in the estate. The second step was to select the coffee varieties to be planted. Camilo decided at the beginning to choose the low-yield, high-quality native varieties, and finally planted the first Tibica coffee tree in November 2002. Until today, many varieties with excellent cup test performance have been expanded in Santo Ario, such as Tibica, Geisha, Bourbon, Pointy Bourbon, etc. Due to the high altitude of 1,950~2,050 meters, the large temperature difference between day and night and the volcanic ash soil, it is especially suitable for breeding these delicate varieties. The third step is to build its own washing treatment plant and exposure drying room, from its drying room is in Colombia has a lot of very advanced equipment, Camilo first for the drying room on both sides of the installation of large fans, using the principle of fans to accelerate the flow of air, in addition to avoiding excessive fermentation of raw beans can also stabilize the temperature of the exposure room. Camilo, who is full of experimental spirit, has improved the washing equipment in the washing treatment plant through the experience of cooperating with 2015WBC champion Sasa Sestic, and greatly improved the quality stability and sweetness by using the stainless steel bucket and rounded corners.

Camilo's first batch of Santo Ario beans was officially exported in 2005 and has become the preferred partner of many competitors until today. In addition to WBC champion Sasa Sestic, Matt Perger, the 2013 Australia barista champion, praised Santo Ario's beans and won the second place in the WBC World Series by combining them with EK43 bean grinders. Camilo is constantly experimenting with new ways to improve the quality of his coffee in collaboration with these players, and from the annual cup tests more flavor presentations and unique varieties are always found.