$25.00 – $84.00
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Tasting Notes: Lemon sorbet, hibiscus, cacao
Coffee Story: We are proud to release another coffee from the legends at Finca Santuario, Citrus Sweetness. This is one wild tasting coffee, not for the purist or faint hearted. It’s intense, juicy and thick. You’ve been warned!
Here’s the processing scoop for the nerds out there (love you) – Coffee cherries are harvested above 24 brix and soaked in water for 4 hours. Initial cherry anaerobic fermentation for 40 hours with Mossto (cherry pulp). Wet milling process leaving 5% of mucilage. The second anaerobic fermentation is with lots of Mossto for 18 hours. Coffee is sun dried on African beds for 16 days until humidity is 10.5%. Final humidity stabilisation is for 5 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilisation of 8-10 days, coffees are cupped and lots organised. In this process, the PH level of the coffee is lowered to acidic levels to find the citrus flavors.
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This coffee will be roasted fresh for you. Wood and Co will roast your coffee on Monday, Tuesday and Wednesday and dispatch same day.