The complex and rich aroma of Coffee San Tuareo Manor in Cauca, Colombia

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Qianjie-introduction to the washing Rose Summer of the Manor of San Tuareo, Colombia

For many years in Colombia's boutique coffee farm, San Tuareo Manor has been a leader in technology and planting methods in the industry, the soul of which is the manor owner Camilo (Camilo Merizalde). Camilo was born in the Valle de Cauca Valley of Colombia. From an early age, he often went to the coffee farm near his home and watched adults process coffee, until he decided to study in the United States after graduating from high school. After graduation, he worked as a manager of a Colombian food and beverage factory in the United States and often had the opportunity to go back to his hometown of Colombia to buy raw coffee beans. At that time, Camilo began to wonder why Colombian coffee could not be compared with Africa and Central America in terms of quality. Colombian coffee is often not considered to be one of the boutique coffee producers.

During this period, Camilo began to study and read knowledge and books about coffee planting in the United States, hoping to grow stunning boutique coffee. At the same time, Camilo kept looking for estates with high-quality microclimate in Colombia, until he finally found the best farmland in the Colombian province of Cauca in 2000. At this time, Camilo immediately embarked on the transformation of the estate, large and small, ready to realize the ideal coffee farm concept in this manor named San Tuareo (Finca Santuario).

As the elevation of the manor is as high as 1950 to 2050 meters, there is a large temperature difference between day and night and there is a lot of volcanic ash soil, so it is especially suitable for the cultivation of these delicate varieties. The third step is to build our own washing treatment plant and exposure drying room, and the drying room has many very advanced equipment in Colombia. Camilo first installed large exhaust fans on both sides of the drying chamber. The principle of exhaust fans is used to accelerate air flow, which can not only avoid excessive fermentation of raw beans, but also stably control the temperature of the exposure room. Camilo, with full experimental spirit, has improved the washing equipment in the washing plant through the experience of working with 2015WBC champion Sasa Sestic, using the design of stainless steel buckets and fillets to greatly improve quality stability and sweetness.

Saint Tu Ali ou Shengdou was officially exported in 2005 and has become the first choice for many competitors today. In addition to WBC champion Sasa Sestic, Australian barista champion Matt Perger in 2013 also praised the raw beans at Saint Tu Ali'o and won the second place in WBC World Series by combining with EK43 bean grinder that year. Camilo is constantly trying and experimenting with many new ways to improve the quality of coffee in his experience of working with these contestants. from the annual cup test, he will always find more flavor and unique varieties of the manor.

Saint Tu Ali Zhuang Gardening prostitute (Rose Summer) washing

Finca Santuario GeishaWashed

Country: Colombia

Production area: examination card

Altitude: 1950-2050 m

Treatment: washing

Grade: Excelso

Variety: geisha (Rosa)

Flavor description: citrus, tea, juicy, honey sweet

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