Special Release Coffees For Subscribers





We wanted to share some more coffees with you. Take a sneak peak at these special releases.


Jon (our co-founder and cupping expert) has been hard at work building new relationships with new farms, farmers and co-labs around the world, and our team has been sampling some new and interesting coffees, and it’s time to announce that our new season’s stock is here! But there is one farmer, Camilo Merzialde of Finca Santuario, that we’ve been working with for a while now.

Finca Santuario began 22 years ago when Camilo Merizalde had the desire of creating a very unique farm capable of producing the best specialty coffees in Colombia. He has shown the world his amazing coffees and spread his wings beginning with the Santuario Project, which allows him to expand to farms in Brazil, Costa Rica and Mexico (you’ve probably tasted our Mexico Ixhautlan Selection – Anaerobic Fermented – well… yes that was also produced by Camilo).

So it’s no surprise that he is doing some amazing things with coffee farming and processing, and we thought we’d share some of these special release coffees with you.

Hope you love them as much as we do. These coffees will only be available via Beyond Coffee’s discovery subscription, found here. The discovery subscription explores a new single-origin every two weeks. It’s an excellent way to taste new coffees, different processings and expanded your coffee palette

Enjoy


Colombia – Finca Santuario (Washed)

“Blackberry, rose tea, mango and peach”

Producer: Camilo Merzialde

Origin: Finca Santuario, Colombia

Altitude: 1850-2500 MASL

Varietal: Tipica

Processing: Fully Washed

Beyond Coffee – Colombia – Finca Santuario – Tipica (washed)

Colombia – Finca Santuario (Natural)

“Sweet strawberry candy, guava with a juicy grapefruit finish”

Producer: Camilo Merizalde

Origin: Finca Santuario, Colombia

Altitude: 1850-2500 MASL

Varietal: Pink Bourbon

Processing: Natural

Beyond Coffee – Colombia – Finca Santuario – Pink Bourbon (natural)

Until next time,
Stay caffeinated!



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Jon O'Neill    
Written by
Jon O'Neill    7th Apr 2022

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