About the Roaster – Wood & Co Melbourne (Brunswick)
Aaron Wood has been roasting and sourcing coffee for 10 plus years, Starting out in New Zealand, he moved to Melbourne in 2011 and worked for the best roasteries in Melbourne before founding the well respected and loved Wood and Co Coffee.
Aaron keeps company with Janna Royse and Rhys Durose. As a team, the three are fast earning a name as one of the best roasters in Australia—their coffee is featured on countless menus throughout Melbourne and up the country’s east coast. With always-tasty offerings, Wood and Co. conduct business in a familial, low-key way without ever sacrificing quality. Sourcing from the best farms in Colombia, Guatemala and Honduras and also the best washing stations in Kenya and Ethiopia. These three travel regularly to look after their tight-knit community of producers and suppliers. This kind of connectedness is reflected in through their loyal wholesale partners and public following.
What is special about these beans?
Location: Cauca, Colombia
Varieties: Yellow Bourbon
Processing: Citrus Sweetness
We are proud to release another coffee from the legends at Finca Santuario, Citrus Sweetness. This is one wild tasting coffee, not for the purist or faint hearted. It’s intense, juicy and thick. You’ve been warned!
Here’s the processing scoop for the nerds out there (love you) – Coffee cherries are harvested above 24 brix and soaked in water for 4 hours. Initial cherry anaerobic fermentation for 40 hours with Mossto (cherry pulp). Wet milling process leaving 5% of mucilage. The second anaerobic fermentation is with lots of Mossto for 18 hours. Coffee is sun dried on African beds for 16 days until humidity is 10.5%. Final humidity stabilisation is for 5 days inside a warehouse, then coffee is finally stored on grain pro bags. After the final stabilisation of 8-10 days, coffees are cupped and lots organised. In this process, the PH level of the coffee is lowered to acidic levels to find the citrus flavors.
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 quickly realised that biological diversity was paramount in creating an environment capable of producing excellent cup quality with long term sustainability. Finca Santuario is set out in such a way as to encourage a vast swathe of plant and animal diversity working symbiotically with the coffee plants. This is particularly important as the vast majority of varieties grown at Santuario are extremely high quality but lower yield, more fragile and more demanding than most varieties widely grown in Colombia. The harmonious interplay between the surrounding environment, volcanic soil and variety allows for the creation of some of the most spectacular coffees available from Colombia.