Perfect for: Cafetiere / Filter / Espresso
Strength: Full Medium
Type: Speciality / Origin
Filter / Cafetiere: Distinct Pineapple initially becoming grapefruit through the body with a caramelised sugar aftertaste.
Espresso: Beautiful clean Grapefruit initially, Pineapple and Caramelised Sugar through the body, with a Dark Chocolate aftertaste.
Farm: Santa Barbara Estate
Tree Variety: Colombia & Caturra
Processing: Slow fermentation, washed, dried on raised beds
Altitude: 1550 – 1650 metres above sea level
Owner: Echavarria Family
Location: Amagá, Antioquia
Harvest: September - December
For Filter / Cafetiere
20 grams of coffee to 320 millilitres of water. Temp of Water 92 degrees.
Aroma Notes: Tropical Fruits with Winey characters.
Tasting Notes: Distinct Pineapple initially becoming grapefruit through the body has a caramelised sugar aftertaste.
Tactile Note: The coffee is clean with a medium body & acidity. Smooth and sweet throughout a beautifully balanced Colombian coffee. A truly fantastic all day coffee which will leave you wanting more!
18 grams of coffee extract 36 millilitres of espresso. Temp of Water 93 degrees.
Aroma Notes: Maple Syrup and Tropical fruit notes.
Tasting Notes: Beautiful clean Grapefruit initially, Pineapple and Caramelised Sugar through the body, with a Dark Chocolate aftertaste.
Tactile Notes: Superb morning espresso to start your day right! Makes a delicious Latte. An excellent example of a speciality micro lot coffee clean, sweet and complex. At its best when you have time to enjoy all of its subtle complexities.
Santa Barbara Estate is composed of 5 sister farms that lie across three neighboring, geographical regions - Santa Barbara, Fredonia and Amagá. Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production. Pedro Jr. and Santa Barbara’s Coffee Director, Leonardo Henao Triana, manage their wet mill with a blend of art, industrial rigor and scientific curiosity. They are committed to further developing the Estate’s capacity for the highest quality coffee possible and have even brought their offerings to Medellin, Colombia through their flagship coffee shop, Pergamino.
Each Veracruz lot is comprised of five days’ picking. Each day, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the ph. level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph. level. In this way, the producer is able to maintain the correct ph. level and avoid very low ph. levels during processing that can lead to over-fermentation. In addition to giving more control over ph. levels also gives more control over yeast and bacteria activity.
In this cool, high climate, sun-drying for larger producers is challenging due, in part, to space requirements. Small producers with low volumes of coffee to dry often sun drying, but larger scale producers, such as Santa Barbara Estate, must find other methods. In silo drying, the temperature never reaches beyond 40-45 degrees, and the farms have always had an excellent result from the process.
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