Santuario

This Typica coffee from Camilo Merizalde was harvested at over 22 brix and underwent a 3-hour water soak to remove floaters and hydrate the fruit before processing. After depulping, 50% of the mucilage was intentionally left intact, and the coffee underwent a 12-hour aerobic fermentation in mossto. Following fermentation, the coffee underwent thorough washing and was dried on raised beds for 16 days.

The resulting coffee offers a vibrant array of flavors, evolving from bright citric acidity and hints of citra hops initially, to fruity sweetness reminiscent of fruity pebbles cereal and delicate floral notes akin to Earl Grey tea as the cup gradually cools.