The newly developed Santuario Project was constructed by the combined efforts of Camilo Merizalde and ECOM. Camilo has always been working to produce first-rate coffees and closely observes everything from the coffee varietals, to farm layout and harvesting processing. His attention to detail mixed with ECOM’s varietal researched has led the Santuario Project to producing the finest high-grade coffees.

This coffee is processed using anaerobic fermentation. Cherries are fermented in sealed tanks for 65-70 hours before being washed and fermented a second time for 70-72 hours. The cherries are finally dried on African beds for 18-20 days, reaching their final humidity of 10.5%. This combination of anaerobic and natural coffee processes is also known as the Cherry Madness method.