Colombia Santuario Purple Wine Yeast

Summary

This coffee from Finca Santuario in Popayan, Cauca, Colombia, is produced by Camilo Merizalde's Santuario Project. Grown at 1850-2100m, it is of the Caturra variety. The processing involves carbonic maceration with purple wine yeast, followed by a secondary fermentation with must and wine yeast. Flavor notes include grape, wine, cassis, muscat, white flower, and syrup, with a lingering sweet syrupy aftertaste.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Producer

Camilo Merizalde

Altitude

1850 - 2100 m.a.s.l

Variety

Caturra

Notes

Blackcurrant, Grape, Wine, Floral, Muscat, Syrup

The roaster

Lilo

Based in Osaka's Shinsaibashi district, LiLo Coffee Roasters is a Japanese specialty coffee roaster that drops four new single-origin beans every single month—…