Colombia - Santa Barbara Estate
This delicious natural processed coffee is grown on the Santa Bárbara Estate (Agualinda). When brewed as an espresso you can expect notes of cherry, cranberry and a subtle hint of apple. I prefer this one as an espresso (using a ratio of 1:2.1) but if you like a low acidity filter this one works well too and you can expect to taste cherry, cranberry and a slight acidity from a welcome green apple flavour.
The Santa Bárbara Estate is composed of 5 sister farms owned by the Echavarria Family and coffee is grown at an altitude of 1850 metres above sea level.
The wet mill in San Pascual was the location where Santa Barbara’s innovative Cold Fermentation process was developed, and about a few years ago Santa Barbara’s Coffee Team began experimenting with processing small lots using the natural method. After being hand harvested and sorted, Santa Barbara dries these coffees first in raised beds under shade. The coffee is spread thinly on screens encased in wooden boxes and is regularly turned to ensure even drying. Next, the coffee cherry is moved out into the sunlight for 3 days until it contains the correct level of moisture; before being moved into the silo for another 48-72 hours to rest.
The Santa Bárbara Estate employs 60 people year round who earn on average 30% above the minimum wage and half of whom receive free housing within the estate for their families. In the main harvest, an additional 1200 pickers are hired who pick coffee to supplement their income.