A Very Benders Christmas - Single Origin

Origin : Cauca, Colombia

Farm: Campo Hermosa, Santuario Project

Farmer: Camilo Merizalde

Process : Cherry Madness 

Varietal : Red Bourbon

Source : Condesa Co.Lab

Roast : Omni

RECIPE :

Filter ~ 18g coffee - 300ml water (1:17 ratio)
Espresso ~ 20g dose - 52g yield (1:2.6 ratio)

This year we have sought out a coffee that tastes not just like Christmas but an Aussie Christmas. Hopefully this coffee is as nostalgic to you as it is us with notes of cherry, and gingerbread! 

Recommended for all filter brewing methods & espresso.

Best enjoyed black, but we're not going to tell you how to enjoy your Christmas!

More Info...

Finca Santuario was founded by Camilo Merizalde, who started with a vision and desire to create a unique farm, capable of producing the best specialty coffees in Colombia. With quality coffee as the focus, he realised that the key was to create a biodynamic and diverse environment which will benefit the coffee as well as the volcanic soil and surrounding ecosystem in the long run. This is important for the varieties at Finca Santuario because they are high quality, typically low yielding and often vulnerable in comparison with other varieties grown in Colombia. The harmonious relationship that Finca Santuario facilitates between the plants and their surrounding environment allows for the creation of some of the most spectacular coffees available from Colombia. 

For the "Cherry Madness" process, cherries are selectively harvested when their sugar concentrations go beyond 24 brix's. They are then soaked in water for 4 hours before the cherries undergo their initial anaerobic fermentation for 69 hours with Mossto. (Mossto is a crushed cherry pulp, a technique similar to wine makers. Adding this gives the microbes extra sugar to process.) Afterwards, the cherries are wet milled (depulped) which leaves the coffee with 25% of mucilage, and then they go through a second anaerobic fermentation for 42 hours with Mossto added once again. Next, the coffee is sun dried for 18 days until the humidity reading is 10.5%, before being transferred to a shady position to stabilise the humidity for 5 days. Finally the coffee is stored in GrainPro bags before being milled and prepared for export.