【Product Name】
Specialty Estate Coffee Beans –
Colombia Finca Santuario Red Bourbon
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【Coffee Information】
Colombia Finca Santuario Red Bourbon Washed
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Colombia Finca Santuario Red Bourbon Honey
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 Washed
Citrus, Apricot, Plum, Buttery Sweetness, Juicy Mouthfeel.
Colombia Finca Santuario Red Bourbon Honey
Maple Syrup, Mixed Dried Berries, Pineapple, Rich and Syrupy Body.
Finca Santuario
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.
Arabica Coffee Variety – Red Bourbon
Bourbon is one of the Arabica varieties most closely related to the original coffee lineage. It was first cultivated on Réunion Island (formerly known as Bourbon Island) and is renowned for its exceptional cup quality, wine-like acidity, and lingering sweetness. Compared with Typica, Bourbon trees have broader leaves and produce smaller, rounder cherries that grow more densely, resulting in smaller, round-shaped beans. Bourbon has also played a vital role in coffee breeding, serving as the genetic foundation for celebrated Kenyan varieties such as SL28 and SL34, both prized for their outstanding cup profiles.
The most common Bourbon produces green cherries that ripen to a deep red, giving rise to the name Red Bourbon. Its compact, rounded cherries are known for their dense fruit and seed structure, contributing to remarkable sweetness, bright acidity, and excellent flavor complexity. Although Bourbon generally yields more fruit than Typica, its biennial production cycle means it remains a relatively low-yield variety valued for quality over quantity.
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:
【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.
For Santuario Estate's " Red Bourbon", only coffee cherries with a 23° Brix sugar content are handpicked at peak ripeness. After washing, the beans undergo 16 hours of water-free fermentation, followed by 14 days of sun drying, resulting in a coffee with exceptional sweetness, refined complexity, and outstanding clarity.
【Manufacturer Information】
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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