Plum Jam, Fig Roll & Honey
In the cup: Plum Jam, Fig Roll & 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 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.
Finca Veracruz, Santa Barbara Est.
Amaga, Antioquia, Colombia
Colombia & Caturra
We currently only ship within the UK, but we do ship orders daily. Whenever you buy coffee from us, we make sure it arrives at its peak.
Domestic electric grinder
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Nectarine, red grape & honey
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