Plum Jam, Brown Sugar & Honey
In the cup: Plum jam, brown sugar & honey
The rich fruitiness of the Veracruz, as well as its rounded acidity is all down to the unusual fermentation process that takes place once the ripe cherries are picked. Each lot is made up of 5 days harvesting yield. On each of the 5 days, the harvest is added to the tanks, allowing for an accumulative fermentation in controlled conditions. This helps maintain stable pH levels, and regulates yeast and bacteria activity. All in all the result is a fruit-filled, dynamic, yet clean cup.
The Santa Barbara Estate has brought us some outstanding coffees over the years, and this looks set to be the best yet. As well as implementing an extended fermentation with this lot, the Veracruz farm 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.
Santa Barbara Estate is divided in three geographical regions Santa Barbara, Fredonia and Amagá, covering 450 hectares of productive land. The Veracruz lots come from one of the smaller farms, which has 16 hectares of coffee and a small mill. The 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.
Amaga, Antioquia, Colombia
Washed, extended fermentation
80% Colombia, 20% Caturra
1650 Metres Above Sea Level
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