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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. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
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, this also gives more control over yeast and bacteria activity.
Santa Bárbara Estate employs 60 people all year round, who on average earn 30% above the minimum wage. Half of these also receive free housing within the farm for themselves and their families. A further 1,200 pickers are hired during the main harvest, comprised mainly of farmers from around the Santa Bárbara Estate who pick coffee to supplement their income. Workers are generally long-term employees and have been with the company for more than 10 years.
The Santa Bárbara Estate also runs an extensive scholarship and financial aid program for worker’s children as well as helping long-standing employees to acquire their own piece of land upon retirement.
1650 metres above sea level
Slow fermentation, washed & dried on raised beds
Plum / Chocolate / Nutty