The Santa Barbara Estate is a family-owned coffee company in Latin America, dedicated to the production and export of Colombian estate coffee. The estate offers a microclimate with volcanic soils, perfect altitude, along with a picturesque view of the Andean mountains. Starting with a modest amount of land, Sr. Pedro Echavarria quickly grew his production capacity, expanding both the cultivation area and the farm’s reputation. Today, Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring geographical regions - Santa Barbara, Fredonia and Amagá. As the estate has grown, so has their pursuit for innovation in processing methods. A few years ago, the team began experimenting with processing small lots using the natural method that they call Cold Fermentation. After being hand-harvested and sorted, these coffees were first dried on raised beds under shade, then spread thinly on screens encased in wooden boxes. They are regularly turned to ensure even drying. Thereafter, the cherries are moved out of the shade and dried under sunlight for 3 days until the correct moisture content, before being stored in silos for another 48-72 hours to rest. Oweing to the success of the natural experiments, Pedro has expanded their operations, moving all Natural processing to Agualinda - the highest of the 5 sister farms. Named after the many water sources and creeks that facilitate processing, the farm enjoys a great view over the Sabaletas canyon. Santa Barbara Estate employs 60 people all year round, who earn 30% above the minimum wage. Half of these staff also receive free lodging at the farm for themselves and their families. When the main harvest season arrives, an additional 1200 pickers are hired.