Last updated: 2026-09-13T02:23:30.726Z

En rupture de stock

[0.0 out of 5 stars — 0 notes](https://www.coffeelist.co/fr/b/proud-mary-coffee/colombia-finca-santuario-red-bourbon-anaerobic-natural-filter-250g/reviews)

**Traitement:** [Nature](https://www.coffeelist.co/fr/insights/processing-method/natural)

,

[Anaérobie](https://www.coffeelist.co/fr/insights/processing-method/anaerobic)

**Région:** [Cauca, Colombie 🇨🇴](https://www.coffeelist.co/fr/insights/region/690dc986-0f8d-4da0-89ed-1e8622a03fba)

**Variété:** [Bourbon rouge](https://www.coffeelist.co/fr/insights/variety/bourbon-vermelho)

**Altitude:** 1850-2050 m alt.

**Recommandé pour:** Filtre

## Ce que dit la marque

> Region: Cauca Elevation: 1850 - 2050 masl About: Camilo Merizalde started Finca Santuario in 2000 with the desire to produce coffee focused on quality over quantity. He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee. Supporting the ecosystem's health on his farm allows Camilo to grow the highest quality varieties which are often also the most difficult to grow. Camilo's model for producing coffee at Finca Santuario was so successful that he has now scaled it to farms in Costa Rica, Brazil, and Mexico under the banner of the Santuario Project. His Red Bourbon processed via the anaerobic natural method is very wild with notes of wild berries, tropical fruits, and dark chocolate. Region: Cauca Elevation: 1850 - 2050 masl About: Camilo Merizalde started Finca Santuario in 2000 with the desire to produce coffee focused on quality over quantity. He learned early that the preservation of biological diversity on coffee farms is not only essential for long-term sustainability but also for producing the best tasting coffee. Supporting the ecosystem's health on his farm allows Camilo to grow the highest quality varieties which are often also the most difficult to grow. Camilo's model for producing coffee at Finca Santuario was so successful that he has now scaled it to farms in Costa Rica, Brazil, and Mexico under the banner of the Santuario Project. His Red Bourbon processed via the anaerobic natural method is very wild with notes of wild berries, tropical fruits, and dark chocolate.

Original en anglais.

[Voir les éditions précédentes](https://www.coffeelist.co/fr/b/proud-mary-coffee/colombia-finca-santuario-red-bourbon-anaerobic-natural-filter-250g/releases)

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# Colombia | Finca Santuario | Red Bourbon | Anaerobic Natural | Filter | 250g

[Voir sur le site du torréfacteur](https://www.proudmarycoffee.com.au/products/colombia-finca-santuario-red-bourbon-anaerobic-natural-espresso-250g-1)

## Profil

### Caractéristiques gustatives

**Corps:** 61/100 — Léger et aux notes de thé (0) to Corsé et crémeux (100)

**Acidité:** 67/100 — Doux (0) to Vif et acidulé (100)

**Douceur:** 50/100 — Moins sucré (0) to Très sucré (100)

**Amertume:** 59/100 — Amertume subtile (0) to Amertume prononcée (100)

**Caractère:** 82/100 — Classique (0) to Funky et original (100)

**Niveau de torréfaction:** Moyenne à foncée — 5/7, from Très claire (1) to Très foncée (7)

## Notes de dégustation

Chocolat noir

Fruits tropicaux

Fruits des bois

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