Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, 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.
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.
With this coffee, we taste Muscovado Sugar, Red Grapes & Prunes. It is best brewed using a Pour Over or the French Press.