Origin
A single-origin gem from the heart of Quindío, Colombia. Grown by Edwin Noreña and his family at Finca Campo Hermoso, this Pink Bourbon coffee is all about those small details that make a big difference. Edwin, a third-generation farmer, blends tradition with a fresh approach, bringing out some seriously unique flavours.
El Santuario is packed with juicy notes of lychee, green grapes, and a hint of pavlova sweetness. Thanks to a careful washed fermentation process and sun-drying, it’s bright, crisp, and perfect for anyone who loves a coffee with layers.
Give it a try and see how a little slice of Quindío fits into your day.
Lychee - Green Grapes - Pavlova
Varietals: Pink Bourbon
Altitude: 1650 MASL
Process: Washed Fermented
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your brewing time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.
Production
The production of El Santuario is a careful, hands-on process that brings out these unique flavors. After being picked at peak ripeness, the cherries are soaked for five hours to start the process of bringing out their natural sugars. Next, they undergo an initial carbonic maceration for 96 hours, allowing the flavours to develop with intensity. After that, the cherries are gently depulped, keeping much of the natural fruit pulp intact, which then goes through a second anaerobic fermentation with added Mossto – a concentrated, wine-like cherry pulp – to give an extra sweetness to the brew.
Finally, the beans are sun-dried on African beds for nearly a month to reach the perfect level of moisture. After drying, they’re rested in special fique bags and grain pro bags to stabilise, allowing the flavours to mellow and come together beautifully.
From the first sip to the last, El Santuario is a rich taste of Colombia’s coffee culture and craftsmanship, ready to make every moment a little brighter.
