Veracruz

Santa Barbara Estate comprises five sister farms spread across Santa Barbara, Fredonia, and Amagá. Founded in the 1980s by Sr. Pedro Echavarria, the estate leveraged ideal microclimates, volcanic soils, and high altitudes in the Andes of Antioquia to expand and establish its reputation.

Over the past five years, Pedro's son has enhanced coffee quality through experimental processing and meticulous monitoring. Alongside Coffee Director Leonardo Henao Triana, they oversee the wet mill with a blend of artistry, industrial precision, and scientific curiosity, striving for the highest quality coffee. They have also launched Pergamino, a flagship coffee shop in Medellin.

Veracruz lots originate from one of the estate's smaller farms, spanning 16 hectares with a small mill. Each lot undergoes 3 to 5 days of picking, with pulped beans added daily to a fermentation tank, creating an 'extended' fermentation process. This method gradually raises the pH level, allowing longer fermentation without acetic acid production, resulting in a fruit-forward cup. Inspired by small farmers in Antioquia and Huila, this approach has been adapted for larger-scale production.

Due to space limitations in the high-altitude climate, Santa Barbara employs silo drying for their coffee, maintaining temperatures between 40-45 degrees Celsius to preserve quality. They are also experimenting with drying methods at Finca Veracruz, including traditional drying beds, improved ventilation beds, and shade drying.

The extended fermentation process intensifies stewed fruit flavours like apricots and plums, while maintaining the clean and round body characteristic of washed coffees.

Recommended to rest beans for 7-10 days from roast date before consuming.