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Finca La Palma Santa Barbara Estate

Finca La Palma Santa Barbara Estate

COLOMBIA
Single Origin | Filter

Honey Pineapple. Cherry Plum. Brown Sugar.

Region
Varietal
Process
Altitude
:     Antioquia
:     SL28
:     Honey
:     1800 Metres

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$22.00
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COLOMBIA
Single Origin | Filter

Honey Pineapple. Cherry Plum. Brown Sugar.

Region
Varietal
Process
Altitude
:     Antioquia
:     SL28
:     Honey
:     1800 Metres

Santa Barbara Estate is a family-owned company dedicated to the production and export of Colombian estate coffee. The family’s beginnings in the coffee business date from the early 20th century when Don Alejandro Angel (great grandfather to the current generation) became the first major exporter of Colombian coffee. Santa Barbara is located in a small county encroached into the Andean mountains in the state of Antioquia. Other than its picturesque charm, Santa Barbara offered a land with distinctive and crucial qualities, such as microclimates (due to the combination of altitude with warm air from the Cauca river valley), singular volcanic soils, perfect altitude, and a tradition of excellence in the production of coffee. 

Today, Santa Barbara Estate is composed of 5 sister farms (including La Palma, from where this lot hails) that lie within the Santa Barbara region. The family also owns farms in nearby Fredonia and Amagá. La Palma is the only farm in Santa Barbara Estate that is physically separated from the rest of the Santa Barbara farms. Located at the other side of the valley are Agualinda, Lomaverde and La Camelia, but La Palma is completely independent and has its own mill and drying silos. The farm also has a full dormitory for pickers that can serve around 40 people during harvest. 

La Palma’s coffee is selectively hand harvested and then delivered to the farm’s small but perfect wet mill. For this honey SL28 lot, coffee cherry is depulped to remove it’s outer skin, before being floated to remove any under developed beans. Instead of being taken to ferment like the washed lots, the partially pulped coffee cherry instead is taken straight to the drying beds. Here, the honey’d coffee will remain for between 15-20 days, allowing the coffee to ferment in its mucilage and dry under the plastic roofs. Once complete, the coffee is collected and milled of its dried mucilage, ready for export. 

Santa Barbara began working with our coffee exporter, Mercanta in 2011 from whom we have been sourcing most of our Colombians from. Through this relationship since 2013, we have been supplied with various astounding coffees, such as the ‘La Joyería’ microlot, San Pasqual Naturals and Finca Veracruz.  Finca La Palma is our first purchase of this experimental lot and we see this being one of the crowd favourite too. Tasting is believing!

 

 

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