Santa Barbara +AA -(Pedro Echevarria) Colombia
This coffee is produced in Antioquia which is located in the north of the country. The farm belongs to Santa Bárbara State Coffee, which is a family business dedicated to production and export. Its beginnings date back to the beginning of the 20th century when Don Alejandro Ángel became one of the first people to export Colombian coffee. In the days when Colombian coffee had no reputation, he worked hard to convince European and American merchants of the qualities of his Arabica coffee. He was successful beyond the imagination of his contemporaries and became the largest exporter of Colombian coffee of his time. Pedro Echevarría married one of Don Alejandro’s daughters and ventured into growing coffee three decades ago. He understood that the most important step was to choose the region where to grow his coffee, and after much deliberation he decided on Santa Bárbara, a small county in the state of Antioquia. Santa Barbara offered a land with distinct qualities with microclimates, volcanic soils and the perfect altitude.
edro Echevarría started with a modest farm and over the years has steadily increased production capacity. The main farm with the name of Santa Bárbara has grown to350 hectares. Currently Echevarría manages the company with his three sons Nicolás, Camilo and Pedro Miguel and over 1000 workers who are committed to coffee cultivation. The terrain and the process
In Santa Barbara there is a great mix of volcanic soils, high altitude and an incredible microclimate.
The cultivation altitude is 1650 meters. This level of altitude causes the coffee to take longer to ripen, thereby producing denser and richer beans. The altitude here is enhanced by a specific microclimate created by the Cauca River valley. The heat of the valley protects the coffee from the cold Andean nights, allowing coffee to be grown at higher altitudes. Selective harvesting is the most complex part of producing a high-quality cup of coffee, which is why pickers are encouraged to choose only fully ripe beans. This philosophy has translated into consistently high quality results.
DDuring the fermentation process, the pH and temperature levels of the tanks are measured in order to control and guarantee the result. In addition, Echevarría and his team have conducted more than 40 experiments with different fermentation techniques. They have developed a new technique that combines two fermentation processes, one prior to pulping and another after. The result is an explosion of attributes and sweetness. Santa Bárbara has its own warehouse and also a dry mill where the coffee is threshed before exporting. At Santa Bárbara State Coffee there is complete control, from the coffee plant to the port which produces a coffee with traceability and outstanding quality.