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Colombian Finca Veracruz - NEW

Rich & Fruity / Sweet

This is a truly fantastic coffee unlike any we have tried before, namely Colombian Finca Veracruz, and we think you’ll absolutely love it!  A superb example of a premium quality coffee from one of the world’s most iconic coffee producing countries, it is medium dark roasted and can be brewed both as an Espresso or as a Filter / Cafetiere coffee.


Tropical fruits with winey notes and hints of maple syrup (when served as an espresso).

Tasting Notes

Brewed through an electric Espresso machine

Beautiful clean grapefruit initially, pineapple and caramelised sugar through the body, with a dark chocolate aftertaste.

Brewed as a Filter / Cafetiere coffee

Distinct pineapple initially, becoming grapefruit through the body, and finishing with a caramelised sugar aftertaste.

Overall thoughts

A beautifully balanced Colombian coffee. Sweet and smooth throughout. An excellent example of Speciality coffee: clean, sweet and packed with subtle complexities


More about the coffee and where it comes from….

The Santa Barbara Estate, which is composed of 5 sister farms that lie across three neighboring, geographical regions - Santa Barbara, Fredonia and Amagá - is a family owned company dating back to the early 20th century, when Don Alejandro became one of the first major exporters of Colombian coffee.  Senor Pedro Echavarria is the husband of one of the great granddaughters of Don Alejandro, and he ventured into coffee three decades ago back in the 1980’s.  Knowing that location was crucial, and attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia and built a coffee estate from the bottom up.  By marrying the perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.

Over the last five years, Pedro’s son (also Pedro !) has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production.  Pedro Jr. and Santa Barbara’s Coffee Director, Leonardo Henao Triana, manage their wet mill with a blend of art, industrial rigor and scientific curiosity. They are committed to further developing the Estate’s capacity for the highest quality coffee possible and have even brought their offerings to Medellin, Colombia through their flagship coffee shop, Pergamino.

Each Veracruz lot is comprised of five 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 of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower PH level. In this way, the producer is able to maintain the correct PH level and avoid very low PH levels during processing that can lead to over-fermentation.

In this cool, high climate, sun-drying for larger producers is challenging due, in part, to space requirements.  Small producers with low volumes of coffee to dry often use sun drying, but larger scale producers, such as Santa Barbara Estate, must find other methods. Using silo drying, the temperature never reaches beyond 40-45 degrees, and the farms have always had an excellent result from this process.