VERACRUZ

Regular price £9.25

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The extended fermentation of this lot has led to some serious depth in the cup. Notes of Kiwi and sparkling, grapefruit acidity are balanced by a rich molasses sweetness.

PRODUCER

Echavarria Family

PREPARATION

Extended fermentation, washed and dried on raised beds

CULTIVAR

Colombia, Caturra

ALTITUDE

1,650 masl

LOCATION

Amagá, Antioquia

HARVEST PERIOD

September - December

 

Santa Barbara Estate is comprised of 5  farms which lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá. Established in the 1980s by Pedro Echavarria, the diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production made the high Andes of Antioquia an ideal location. Hard work and efficiency alongside these perfect natural conditions enabled him to quickly grow 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 farm, 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, manage their wet mill with a blend of art, industrial rigor and scientific curiosity. They are committed to further developing the Estate’s capacity for the highest quality coffee possible and have even brought their offerings to Medellin, Colombia through their flagship coffee shop, Pergamino.

Veracruz is one of the Estate’s smaller farms, composed of 16 hectares of coffee and a small mill. Each Veracruz lot is comprised of between 3 to 5 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 (i.e. makes more alkaline) of the fermentation tank, permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low ph. 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 and vinegary qualities. In addition to giving more control over ph levels, it also gives more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two or three day fermentations as their farms are so small that one day’s picking is often not sufficient to make up an entire lot. Pedro and Leo have worked to perfect the process and adapt it for larger-scale production.