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How to Brew Colombia Santa Teresa Estate Washed Geisha Coffee Beans?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For many years within Colombia's specialty coffee farms, Santa Teresa Estate has been a leader in the industry's technology and cultivation methods. The key figure is the estate owner Camilo Merizalde. Camilo was born in the Cauca Valley of Colombia (Va

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

The Rise of a Colombian Coffee Pioneer

For many years, Finca Santuario has been a leader in technology and cultivation methods within Colombia's specialty coffee farms. The key figure behind this success is the farm owner, Camilo Merizalde. Born in Valle de Cauca, Colombia, Camilo often visited nearby coffee plantations as a child, watching adults process coffee. After graduating from high school, he decided to study in the United States. Following his graduation, he worked as a manager for a Colombian food and beverage factory, which gave him frequent opportunities to return to his homeland to purchase green coffee beans.

During this time, Camilo began to ponder why Colombian coffee quality often couldn't compare with African and Central American varieties, and why people generally didn't consider Colombia among the world's specialty coffee-producing nations. This reflection sparked his determination to research and study coffee cultivation knowledge and books in the United States, hoping to grow specialty coffee that would amaze the world. Simultaneously, Camilo continuously searched for farms with excellent microclimate conditions in Colombia. Finally, in 2000, he found what he considered the most excellent agricultural land in Colombia's Cauca province. At that moment, Camilo immediately began various large and small transformation projects on the farm, preparing to realize his ideal coffee plantation concept in the farm named Finca Santuario.

Building Excellence Step by Step

The first step for Camilo was to improve the soil quality in the farm. By planting a large number of leguminous plants, he provided the land with rich and natural nitrogen. He also preserved many native plants and fruit trees to provide diverse nutrient sources for the soil. Next, Camilo analyzed the terrain within the farm and divided it into 266 different micro-zones, making it easier for the farm owner to track and manage the growth of coffee and microclimate changes within the area.

The second step was to select coffee varieties for cultivation. From the beginning, Camilo was determined to choose low-yield, high-quality heirloom varieties. Finally, in November 2002, he planted the first Typica coffee tree. To this day, Finca Santuario has continued to expand with many varieties that show excellent cupping results, such as Typica, Geisha, Bourbon, and Laurina. With an altitude of 1,950-2,050 meters, large temperature differences between day and night, and widespread volcanic ash soil, the farm is particularly suitable for cultivating these precious varieties.

The third step was to build his own wet processing plant and sun-drying facilities. The drying facility, in particular, features many advanced devices unique within Colombia. Camilo first installed large exhaust fans on both sides of the drying room, using the principles of exhaust fans to accelerate air circulation. This not only prevents over-fermentation of green beans but also allows stable temperature control in the drying room. With his experimental spirit, Camilo also improved the washing equipment in the wet processing plant through his collaboration with 2015 WBC champion Sasa Sestic, utilizing stainless steel tanks and rounded corner designs to significantly enhance quality stability and sweetness perception.

International Recognition and Success

Through years of effort, Camilo's first batch of Finca Santuario green beans was officially exported in 2005. Today, it has become the preferred partner for many competition baristas. Besides WBC champion Sasa Sestic, 2013 Australian Barista Champion Matt Perger also praised Finca Santuario's green beans highly, achieving second place in the WBC World Championship that year through his combination with the EK43 grinder. Through his experience working with these champions, Camilo continuously tried and experimented with many new methods to improve coffee quality. In annual cuppings, he always discovers more flavor expressions and unique varieties from the farm.