Nectarine, red grape & honey
In the cup: Nectarine, red grape & honey
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The Santa Barbara Estate has brought us some outstanding coffees over the years, and this season is no exception. High in the Andes Pedro Echavarria is experimenting with processing, fermentation and seriously high-tech dry milling. As well as implementing a cold fermentation with this lot, Pedro Jr. now looks to manipulate drying times using different materials, and varying degrees of shade. Not one to rest on their laurels, which currently produce great results already, the farm continues to trial new and interesting ways to manipulate flavour.
The Veracruz lots come from one of the smaller farms owned by the estate, which has 16 hectares of coffee and a small mill. The whole estate employs 60 people all year round, who on average earn 30% above the minimum wage while half of them also receive free housing within the farm for themselves and their families. The Santa Barbara Estate also runs an extensive scholarship and financial aid program for worker’s children as well as assisting long-standing employees to acquire their own piece of land on retirement.
The lighter roast for this filter profile enables the brightness and intense fruit flavour to shine. Red grape, berries, apple, plum and nectarine combine for a good balance of acidity and sweetness.
Finca Veracruz, Santa Barbara Est.
Amaga, Antioquia, Colombia
Colombia & Caturra
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Easy to use and clean
Plum Jam, Fig Roll & Honey
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Ceramic burr hand grinder
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