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Finca Veracruz

Finca Veracruz

COLOMBIA
Single Origin | Filter

Green Apple. Figs. Guava. Passionfruit.

Region
Varietal
Process
Altitude
: Antioquia
: Chiroso
: Fully Washed & Ext. Fermentation
: 1650 Metres

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$16.00
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COLOMBIA
Single Origin | Filter

Green Apple. Figs. Guava. Passionfruit.

Region
Varietal
Process
Altitude
: Antioquia
: Chiroso
: Fully Washed & Ext. Fermentation
: 1650 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 Finca Veracruz, from where this lot hails) that lie within the Santa Barbara region. Each Veracruz lot is comprised of between 3 to 5 days’ picking. Each day, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the pH level (i.e., makes more alkaline) of the fermentation tank, permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low ph. In this way, the producer is able to maintain the correct pH level and avoid low pH levels during processing that can lead to over-fermentation and vinegary qualities. In addition to giving more control over pH levels also gives more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two- or three-day fermentation as their farms are so small that one day’s picking is often not sufficient to make up an entire lot. Pedro and Leo have worked to perfect the process and adapt it for larger-scale production.

This lot is comprised of the Chiroso varietal, a unique one for this region. It was originally found in the town of Urrao by Jose Arcadio Caro, Pergamino’s first allied producer in this area. Chiroso was preferred by Jose because of its ability to withstand cold temperatures. The name comes from its long bean shape; the varietal soon gained fame thanks to Jose and his neighbor, Doña Carmen. To this day, it is still a mystery how this long bean made it to Colombia, as it has no genetic relation to Typica, a varietal more common to the country. The genetics reveal more similarities to Ethiopia landraces, rather. A true wonder, but the Chiroso varietal has shone brightly in Colombia.

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 Pascual Naturals and most recently too, Finca Loma Verde.  Finca Veracruz from Santa Barbara Estate 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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