This coffee comes from a newly developed joint project between ECOM and Camilo Merizalde. Camilo has a history in coffee to only produce the best that began in 1997 when he purchased Finca Santuario, in Huila, Colombia. From the beginning it has always been his goal to produce top-shelf coffees and pay the utmost attention to detail in everything, from varietals and farm layout to post harvest processing. Fairly recently, ECOM and Camilo have come together to begin a new project named after his original farm, “The Santuario Project”.
Twenty-two years later, Camilo via the Santuario Project produces coffees in Colombia, Costa Rica, Brazil and Mexico. Combined with ECOM’s varietal research, and Camilo’s attention to detail and meticulous processing, the Santuario Project turns out some of the best coffees available.
In Costa Rica, all of the Santuario production features coffees grown at a farm in Tobosi, Cartago or Dota Tarrazu. They are owned by the Facusse family with whom Camilo has been friends since his college days . After graduating university, Camilo and the Facusse family remained in contact and conversations began to develop as to how to produce top quality coffees together. By 2014, Camilo and the Facusse family produced their first harvest of Santuario Project Costa Rican coffees together.
Floral, Berries, Buttercream
The “F1” term used for this variety is actually not a varietal at all. F1 refers to the first generation of a new hybrid plant and continues according to generation F2, F3, F4, etc. For coffee, new hybrids are not genetically stable by seed propagation until the after the fifth generation of F5. Since this process can take 20+ years of selective breeding, most of the hybrids seen in today’s market are cultivated by leaf clippings or clones.
When speaking of an “F1 variety” in Costa Rica, most producers as well as this coffee are referring to the first hybrid that CATIE supplied 5-6 years ago. This Costa Rica F1 is a hybrid of Villa Sarchi, Rume Sudan, and Ethiopian “T5296”.
The blend of varietal paired with the Santuario’s perfectly executed natural process create this wonderfully balanced, fruited cup.
This coffee was processed in Santuario’s natural method. This process as with all of Santuario’s coffees begins with cherry selection based on brix (sugar content) levels of cherry. After perfect cherry selection, the coffee is taken straight to raised beds for drying and careful monitoring. At this stage Santuario also uses UV light to help reduce microbial growth, and fans in order to create ideal airflow and drying conditions.
Dota Tarrazu, Costa Rica
Tarrazu is a region that requires no introduction in the coffee world. Known to produce some of the best strictly high grown coffees in Costa Rica this area has great elevation, ideal climate, and essentially everything required for quality coffee production.
Even with the regions famed coffee history, many producers in the region are exploring new options with farm management techniques, new varietals and post-harvest processing. It is with these pioneers that we are sure quality coffees will continue to be produced in Tarrazu.
New in 2019
New Wet Mill for 2019/20 Crop
Santuario Costa Rica is currently under construction for a new wet mill in Cartago. This new mill will have the capacity to not only process all of Santuario’s coffees but also additional capacity to process coffees for the surrounding producers. Outfitted with the latest and best technology as well as perfect planning, we are excited to see this project come to fruition for next year’s crop.