Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
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Colombia SANTUARIO CAUCA
For coffee of the month this time we chose Colombia SANTUARIO CAUCA, which has a dominant chocolate profile, gently expressed citrus notes and sweet honey Mouthfeel. Medium to full body.
1,80 € – 59,00 € with VAT
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Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Colombia SANTUARIO CAUCA has just the right amount of delicate citrus notes that pair wonderfully with dominant chocolate profile.
All flavors are connected by the sweet honey mouthfeel.
COLOMBIA
CAUCA SANTUARIO
REGION: Cauca
FARM/GROWER: Camilo Merizalde-Santuario project
PROCESS: Wash it
HEIGHT: 1980 m
HARVEST: May-July
TYPE: Bourbon Red
FLAVOR PROFILE: Chocolate, Delicate citrus, Sugar cane, Honey
It is suitable for all preparations, depending on your taste– from Turkish to filter.
At espresso, moka pot It makes a nice and thick cream. It has a sweet and medium to full body, reminiscent of the feeling of honey in the mouth.
You can order coffee beans or ground coffee.
The art of coffee cultivation
Selective hand-picking of ripe coffee cherries, brix level at least 22. The cherries are soaked in water for 2
hours and remove any defects. The coffee beans are pitted, leaving 50% of the sweet pulp. The beans
dried in the sun for 26 days, on raised African beds. The beans are turned regularly to ensure
uniform drying. Drying continues until the moisture content of the grains is 10.5%. The last
The humidity stabilization of the coffee beans takes place for 16 days in the warehouse. The coffee beans are then stored in the Grain
They pack the bags and prepare them for their journey to roasters around the world.
Description of the region and the coffee grower
The Santuario farm was founded 24 years ago by Camilo Merizalde with the vision of producing top-quality
Colombian specialty coffees. It gained international recognition in its first decade. Since
In 2012, the Santuario project expanded: Costa Rica (Tres Milagros, 2013), Brazil (Santuario Sul,
2014), Mexico (Ixhuatlan and Guadalupe Zaju, 2017), Ethiopia (Gesha Village, 2020). In 2024,
El Salvador joins as the sixth region. Today, Santuario operates farms in six countries with
diverse varietals and processes. The key advantage of the project is complete control – cultivation, processing,
quality control and sales are carried out directly through the team. This approach ensures traceability
and top quality in all origins.
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