Black Lime

Finca Santuario was founded by Camilo Merizalde, who started with a clear vision and desire to create a unique farm, capable of producing the best specialty coffees in Colombia. With quality coffee as the focus, he realised that the key was to create a biodynamic and diverse environment which will benefit the coffee as well as the volcanic soil and surrounding ecosystem in the long run.

For the Black Lime process, cherries are harvested and the soaked in water for 4 hours. This is followed by fermenting cherries in an anaerobic and Co2 rich environment for 48 hours with Mossto, this is the first of two cycles of Carbonic Maceration. The second CM process takes place when the cherries are wet milled, leaving 35% of mucilage on the parchment for an additional 48 hours with the new Mossto added and the parchment is agitated every 12 hours. Mossto is a concentrate of crushed cherry pulp, a technique similar to wine makers.