Elevation: 1850 - 2050 masl
About: Camilo Merizalde started Finca Santuario in 2000 with the desire to produce coffee focused on quality over quantity. He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee. Supporting the ecosystem's health on his farm allows Camilo to grow the highest quality varieties which are often also the most difficult to grow. Camilo's model for producing coffee at Finca Santuario was so successful that he has now scaled it to farms in Costa Rica, Brazil, and Mexico under the banner of the Santuario Project. His Red Bourbon processed via the natural method is wild with notes of pineapple, raspberry, and chocolate.
Pineapple, raspberry, & chocolate
Filter & Drip
1:17 Ratio - 15g per 250ml (1 cup)
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