Veracruz
Farm information
- Method
- Natural
- Producer
- The Echavarria Family
- Region
- Antioquia
- Varietal
- Colombia & Caturra
- Elevation
- 1,650 masl
The Santa Barabara Estate was established in the 1980s and is made up of five sister farms that span three neighbouring geographical regions in Colombia – Santa Barabara, Fredonia and Amagaá.
From the beginning, farm owner Sr. Pedro Echavarria realised location was critical to production, which lead to him establishing a small farm in the high Andes of Antioquia. He was drawn to the diverse micro climates, nutrient rich volcanic soils, perfect altitude and a producing history steeped in excellence.
Veracruz is a lot grown on one of the Santa Barbara Estate’s smaller farms, comprised of 16 hectares of coffee trees and an on site mill. Due to the size
of this farm, meticulous quality control processes are undertaken. Involving considered picking, and care given to each lot, from processing to drying. This creates lots that roast evenly, providing more consistency in flavour and vibrancy in the cup.
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BREW RATIOS
Espresso: 1:2 coffee to water, extracted in 28-32 secs
Filter: 60-65g coffee per litre of water, brewed for 3-4 mins
ROAST DAY
Roast days are Tuesdays and Fridays. All orders placed by midnight the day before will be sent out first-class on the roast day.
ROAST TYPE
We create a new and unique profile for each coffee we roast. Although the profiles are different, our approach is always the same, to highlight and accentuate the flavours created at the farm and mill. This means we don’t label our coffees as espresso, filter, dark or light roast. All of our coffees are omni-roast, meant to be delicious however you brew. We believe the heart of speciality is keeping the identity and character of every coffee intact and alive, no matter the brew method.
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