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This quirky Colombian coffee comes from the Santa Barbara Estate - a collection of 5 sister farms all run by the Echavarria family. Santa Barbara Estate is known for innovation in processing and pioneered a Cold Fermentation process that captured the attention of many in the coffee world. More recently, they've started experimenting with natural processing, where the coffee seed is dried inside the cherry. While this processing method is common in some parts of the world, it's quite rare in Colombia.
The result of this processing experimentation is a very unique coffee. Its flavours reminded us most of green apple - specifically the apple skin, balanced with a brown sugar sweetness. At times, some grape flavours shine through, and the sweet result almost reminded us of a dessert like an apple crumble.
This lot has quite a bit of body and a fairly muted acidity, meaning that it will lend itself well to milk-based drinks, but you should also get good results from short extraction manual brew methods for black coffees. We liked it best in a coarse-grind pour-over and an inverted Aeropress.
- Flavour: Cranberry, Red Grape, Apple Juice
- Body: Medium, Juicy
- Roast: Light-Medium
- Acidity: Tangy, Berry
- At its Best: Milk-based Espresso, Aeropress
- Farm: Finca San Pascual, Santa Bárbara Estate
- Owner: Echavarria Family
- Altitude: 1,500 - 1,800 masl
- Varietals: Colombia, Castillo, Bourbon, Typica, and Tabi
- Processing: Natural
- Harvest: September-December / March-May
- Town/City: Fredonia
- Region: Antioquia
- Country: Colombia