Santa Barbara

Size
Quantity

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Region
Santa Barbara - Colombia
Taste Notes
Sparkling, Tropical, Honeydew Melon
Process
Natural
Variety
Colombia, Castillo, Bourbon, Typica and Tabi
Altitude (m)
1500-1800m

We recommend this coffee is best used as a filter.

Santa Barbara Estate is composed of 5 sister farms - including Finca San Pascual where this lot was processed. Owner Pedro Eschvarria was attracted to the area by its diverse microclimates, singular volcanic soils, perfect altitude and deep-rooted tradition of excellence in coffee production. By marrying these favourable neutral conditions with close monitoring of every stage of production, he quickly grew the farm's reputation as a producer of outstanding lots. 

In the last five years, Pedro's son - Pedro Jr.- and Lewonardo Heano Triana, Santa Barbara's Coffee Director, have started approaching the processing of their coffees with a blend of scientific curiosity, industrial rigour and art. Today, in addition to providing prime locations for experimental new plantings, Santa Barbara functions as a research lab for new processing methods. 

Santa Barbara Estate employs 60 people all year around, who on average earn 30% above the minimum wage.  Half of these also receive free housing within the farm for their families. The estate also runs a scholarship programme for worker's children as well as helping long-standing employees to acquire their own piece of land upon retirement. 

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