Don Pedro Echavarria established the Santa Barbara Estate almost three decades ago with the vision of producing a superior quality Colombian coffee. This vision is proudly shared by all in the Santa Barbara Estate family. This Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from seed to cup. A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the workers to focus on quality rather than quantity. The highly technological wet and dry mill processing, coupled with attention to detail and daily cupping, enables the Santa Barbara Estate to deliver an exceptional high-quality product.
Beyond the Cup
Notes of caramel, orange and hints of raisin – roasted full medium.
This versatile coffee bean is grown in high altitude regions in Peru. Moderately acidic with a soft body and flavor, this bean is ideal as a blending coffee or all on its own. Much like other South and Central American coffees, this varietal has a slightly nutty flavor quality, but is just a touch softer.
Decaffeinated using the natural Swiss Water Process, our fair trade Mexican coffee has all of the chocolate and nutty characteristics of a premium Mexican coffee, but without the caffeine.
Profile Sweet qualities: dates, dark grape. The finish is excellent, filling the mouth with a smooth spicy aftertaste. The coffee is complex with strong bottom structure, chocolate, malt, and a rapidly emerging mid-range of honey, dates, almost grape. The dry fragrance was predominate of apricot, sweet earth. Medium.