Español
English
Santuario Red Bourbon Colombian Specialty Coffee
This Colombian coffee, with notes of cocoa, brown sugar, and a floral touch, will leave no one indifferent.
Origin: Colombia
Region: Huila
Farm: Acevedo
Altitude: 1,800 meters above sea level
Variety: Caturra
Process: Washed
Tasting notes: cocoa, brown sugar, and a floral touch
Acevedo - Colombia
Santuario Red Bourbon Colombian Specialty Coffee
This Colombian coffee, with notes of cocoa, brown sugar, and a floral touch, will leave no one indifferent.
Origin: Colombia
Region: Huila
Farm: Acevedo
Altitude: 1,800 meters above sea level
Variety: Caturra
Process: Washed
Tasting notes: cocoa, brown sugar, and a floral touch
Santuario Red Bourbon Specialty Coffee from Colombia
More about this Colombian coffee
This specialty coffee comes from small coffee growers in the Acevedo region, in southern Huila, Colombia. Grown on family farms that prioritize sustainable practices and environmental care, this coffee reflects its producers' commitment to quality and biodiversity. Many of these farms operate under organic farming and fair trade principles, allowing not only for responsible production but also for improved living conditions for local communities.
The Acevedo region has established itself as a prominent area for specialty coffee growing thanks to its privileged climate, ideal altitudes, and fertile soils. Coffees from this area typically offer smooth and balanced sensory profiles, with notes that vary between chocolate, ripe fruit, and flowers, depending on the variety and processing. This growing national and international recognition positions Acevedo as a key origin in the new generation of Colombian coffees.
Roasted for espresso, this specialty coffee is designed to enhance its profile in preparation methods such as the Italian moka pot or super-automatic coffee.
Taste an unparalleled espresso!
Process - Washed
Immerse yourself in the classic coffee washing process, where each step is executed with precision to ensure quality. The cherries are selected for their sugar content above 20° Brix. The wet grinding process leaves 25% mucilage, enriching the coffee's flavor profile. After careful sun-drying on parabolic beds for 18-20 days, the coffee reaches an optimal humidity of 10.5%. A final humidity stabilization is then carried out for 12 days before being stored in grano-pro sacks.
Variety - Caturra
The Caturra variety is a natural mutation of the Bourbon variety. It is notable for its compact growth, which facilitates harvesting and crop management. This variety is highly prized for its adaptation to different altitudes and climates. Its quality and flavor make it a favorite in the specialty coffee market. Its lower growth also allows for a higher plant density per hectare, which optimizes production.
Origin - Colombian CoffeOrigin - Colombian Coffee
They say that drinking Colombian coffee is like tasting the best coffee in the world, a claim backed by centuries of tradition and excellence. The country has perfected every stage of its cultivation and production, turning its coffee into a symbol of national identity and pride. More than a product, it represents the efforts of generations of coffee growers who, with dedication and passion, have made Colombia synonymous with incomparable coffee quality.
colombia-acevedo-sensorial
Data sheet
- Country of Origin
- Colombia
- Roasted for
- Espresso
- Tasting notes
- Brown sugar
Cocoa
Flowers - Processing
- Lavado
- Variety
- Caturra
Products from the same seller
