Its bold aroma, reminiscent of Japanese sansho pepper, feels almost more appetizing than drink-like — somewhat like a BBQ sauce. Yet once you take a sip, you notice hints of that peppery character alongside an unexpectedly fruity profile, making it a truly intriguing coffee.

At SHI-TEN, a customer once asked me for a “funky coffee,” so I recommended this one to him. After he tried it, I asked what he thought, and he said, “It wasn’t that funky.” It made me wonder — what does “funky” really mean?

This coffee is processed using an experimental method known as the Gold Washed Process, which utilizes “mosto” juice — the mucilage extract from fully ripe Red Bourbon cherries. After depulping, the parchment coffee is mixed with this mosto and fermented in aerobic conditions, allowing the natural sugars and fruit enzymes to enhance sweetness and aroma. During the subsequent 2–3 weeks of sun-drying on African beds, additional mosto is periodically sprayed over the beans to fine-tune the flavor profile. This organic fermentation process, driven by wild yeasts and fruit sugars, produces a cup that is complex yet elegant, with notes reminiscent of lime, herbs, and chocolate.

Finca Santuario is known as one of Colombia’s most innovative farms, pioneering advanced processing techniques and micro-lot experimentation. In partnership with Banexport, the farm explores diverse fermentation methods and processing styles. Thanks to its rich volcanic soil, cool climate, and meticulous quality control, Santuario consistently produces coffees of outstanding clarity and depth.

Region: Popayán, Cauca, Colombia
Farm: Finca Santuario
Altitude: 1,850–2,100 m
Variety: Red Bourbon
Process: Gold Washed
Flavor Notes: Orange, Green Pepper, Chocolate
Roast: Medium