Colombia Finca Santuario Red Bourbon Natrual
Coffee Bean Origin: Colombia
Estate-grown coffee: Colombia Finca Santuario
Processing Method: Natrual
Variety: 100% Arabica Red Bourbon Variety
Flavor: Orange Blossom, Peach, Mango Jam, Cherry Liqueur, Fruity Gummies, Juicy Mouthfeel with a Full-Bodied Texture
Roast Level: Medium Light
Packaging Method:
➡ Coffee Beans 1/2 lb (230g/pack) - One-Way Degassing Valve + Freshness-Retaining Zipper Paper Bag
Elevation: 1850-1980m
Shelf Life: 4 months (The coffee beans have a shelf life of 4 months, starting from the roast date, ensuring optimal flavor)
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Colombia Finca Santuario Red Bourbon Washed
Coffee Bean Origin: Colombia
Estate-grown coffee: Colombia Finca Santuario
Processing Method: Washed
Variety: 100% Arabica Red Bourbon Variety
Flavor: Orange Peel, Citrus, Floral Honey, Plum, Juicy Mouthfeel with a Dense and Full Body Texture
Roast Level: Medium Light
Packaging Method: ➡ Coffee Beans 1/2 lb (230g/pack) - One-Way Degassing Valve + Freshness-Retaining Zipper Paper Bag
Elevation: 1850-1980m
Shelf Life: 4 months (The coffee beans have a shelf life of 4 months, starting from the roast date, ensuring optimal flavor)
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Finca Santuario Red Bourbon Natural
Orange Blossom, Peach, Mango Jam, Cherry Liqueur, Fruity Gummies, Juicy Mouthfeel with a Full-Bodied
Colombia Finca Santuario Red Bourbon Washed
Orange Peel, Citrus, Floral Honey, Plum, Juicy Mouthfeel with a Dense and Full Body Texture
Finca Santuario has always been a pioneer in cultivation methods. The estate owner began by improving the soil quality, enriching the earth naturally by planting leguminous plants to provide abundant nitrogen and preserving native vegetation to diversify nutrient sources in the soil. The estate owner hoping to grow specialty coffee that would amaze the world, the ideal coffee farm concept in mind was realized in this estate named Finca Santuario.
The first step Camilo took was to start by improving the soil within the estate. By planting a large number of Elaeis species plants, he provided the land with abundant and natural nitrogen. At the same time, he preserved many native plants and fruit trees to provide the soil with a diverse source of nutrients. Next, Camilo began analyzing the terrain of the estate, making it easier for the estate owner to track and manage the coffee's growth and microclimate changes within the park. The second step was to start choosing the coffee varieties to plant. To this day, many varieties with excellent cupping performance have been continuously expanded within the estate. Due to the high altitude of the estate, reaching 1,950-2,050 meters, the large temperature difference between day and night, and the presence of volcanic ash soil, it is particularly suitable for cultivating these delicate varieties. The third step was to build his own washing station and sun-drying room. With a strong spirit of experimentation, Camilo, through his experience working with 2015 WBC champion Sasa Sestic, improved the washing equipment in the washing station. Using stainless steel barrels and rounded corner designs, he greatly improved the stability of quality and sweetness.
Through years of hard work, Camilo's first batch of Santuario green beans was officially exported in 2005. Today, it has become the preferred partner for many competition contestants. In addition to WBC champion Sasa Sestic, 2013 Australian Barista Champion Matt Perger also spoke highly of the green beans from Santuario Estate. His combination with the EK43 grinder earned him second place in the WBC World Championship that year. Through his experience working with these competitors, Camilo has constantly tried and experimented with many new ways to improve coffee quality. Every year's cupping always reveals more flavor expressions and unique varieties from the estate.
Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
Typical Bourbon coffee is primarily characterized by green fruit that turns bright red when ripe, which is what we know as "Red Bourbon." The fruit is relatively short and round, also called "round-bodied Bourbon," with high density of pulp and seeds, high sweetness, and bright acidity.
Coffee Processes
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses natural and washed processing methods, described below:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
The coffee cherries for "Love Potion" from Santuario Estate are harvested at a sweetness level of Brix 22° or higher. They are soaked in clean water for 3 hours, then removed and undergo the first stage of fermentation - anaerobic fermentation (the red cherries are placed in sealed containers, the oxygen is extracted, and they undergo anaerobic fermentation for 8 hours). Next, the red fruits are placed on African raised beds for sun-drying. The coffee cherries are turned regularly, and they are sun-dried for about 23 days (with the greenhouse temperature controlled at 32-34°C) until the moisture content drops to 10.5%, at which point the process is complete.
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【Washed / Wet Processed】
The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The coffee cherries for "Love Potion" from Santuario Estate are harvested at a sugar level of 23° Brix. After being washed, they undergo 16 hours of anhydrous fermentation, followed by 14 days of sun-drying.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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