La Joyeria 250g
La Joyeria
Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.
THE FARM
Santa Barbara Estate is composed of five sister farms that lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá. Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
THE FACTS
Varietal: Colombia
Processing: Fully Washed
Altitude: 1,400 to 2,000m
HARVESTING & PROCESSING
Coffee lots are grown at an average altitude of 1,700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours.
In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.