We receive fresh deliveries of these coffee beans several times per week. Please allow up to 2-3 working days after you order for dispatch in case we need to wait for the next delivery.
Origin Coffee Roasting has a real knack for finding unique and interesting coffees, and we are incredibly excited that they have found another naturally processed coffee from Colombia. This is the second coffee Origin has delivered from the Santa Barbara Estate in Colombia, and the previous one (also a natural) was a firm favourite among everyone at CCB.
The Santa Barbara estate consists of five farms that span three regions and has been run by Pedro Echavarria and his family since the 1980s. This coffee is from Finca San Pascual, a farm on the Santa Barbara estate that is almost completely dedicated to bringing coffee to new heights through progressive practices and experimentation.
Although the Santa Barbara estate has always had a reputation for producing great quality coffee, it is the experimentation in production and processing that makes their most recent releases particularly exciting. This natural from San Pascual is a great example of pushing the boundaries. Colombian specialty naturals are a rare find, and this is a truly delicious example.
Phaedon’s tasting notes
I haven't had the chance to try many naturally processed Colombian coffees, but hot on the heals of the last release from Santa Barbara, Origin has found another wonderful example to enjoy.
This lot is incredibly complex; I found myself writing down a broad variety of flavour notes as I tasted it with all my home brewing equipment: honey, pear, orange, grapefruit, melon - it really offers a mouth-watering constellation of fruit flavours with perfectly balanced acidity. It has plenty of body, and a syrupy quality that I thoroughly enjoyed.
I found this coffee did best in brew methods without paper filtration like my trusty Bodum French press and Bialetti moka pot.
- Flavour: Strawberry, stone fruit, soft red apple, vanilla
- Body: Papaya juice
- Roast: Light-medium
- Acidity: Apricot, balanced, lingering
- Suitable for: Espresso, AeroPress, Chemex & Pour-Over
- Estate: Santa Barbara
- Farm: Finca San Pascual
- Altitude: 1500-1800m ASL
- Owner: Echavarria Family
- Varietals: Colombia, Castillo, Bourbon, Typica & Tabi
- Processing: Natural
- Region: Antioquia
- Country: Colombia