COLOMBIA SANTA BARBARA ESTATE NATURAL PROCESS
This microlot from Colombia represents a fantastic clean preparation of a natural process coffee. something not traditional to Colombian coffee.
What exactly is a natural processed coffee? simply put the coffee "beans" are dried within the fruit, axactly as they grow on the tree. In practice though this proves a more complicated task. A great deal of care must be given to ensure the coffee dries at the proper rate. too slow and it will ferment, too fast, and it will dry the skin and the outer layers of the fruit, and the fruit surrounding the seed will also ferment. At the Santa Barbara Estate they first hand harvest and sort the coffee leaving only ripe fruit. They then dry these coffee cherries 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. Before finally being dry milled in the San Pascual farm dry mill to removed the cascara (dried coffee fruit) from the coffee.
Fragrance: cherries/ currant/ vanilla
Aroma: cherries/ rasbberries/ milk chocolate
Flavor: sweet cranberries/ cherry/ mulled wine/ creamy
Acidity: medium++/ very sweet
Body: medium/ hot cider/ mild tannin
Finish: buttered light toast with jam/ cranberry muffin
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 – Finca San Pascual. 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 Estate’s farms, 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, approach the processing of their coffees with blend of art, industrial rigor and scientific curiosity. Today, in addition to providing a prime location for experimental new plantings of Castillo, Colombia, Bourbon, Typica and Tabi, San Pascual functions as the research lab where all their new processing methods are trialed.