Santa Barbara Estate’s coffee stands out due to a combination of key factors. Situated at high altitudes, the farm benefits from cool temperatures, which contribute to the development of intricate flavours within the cherries. The volcanic soil in the region imparts enriching nutrients to the coffee beans, enhancing their overall taste profile. With their extensive experience and unwavering expertise, the Echavarria family ensures meticulous care at every stage, from cultivation to processing, resulting in one of Colombia’s most extraordinary natural process coffees. By astutely shifting their focus to meet the demands of the growing specialty coffee sector, Santa Barbara Estate established a cutting-edge dry mill and export operations, empowering them to deliver truly exceptional coffee. Alongside their unwavering commitment to excellence, they annually present a distinctive natural process lot, solidifying Santa Barbara Estate’s well-deserved reputation as one of Colombia’s premier producers of natural process coffee. Roaster’s Note: In this newly cropped batch, we focused on a key element: effective moisture removal in the early stages. Unlike the conventional approach, we took a unique approach by completely turning off the gas and avoiding the application of heat until the turning point. From there, we gave extra attention to ensuring ample airflow for optimal moisture reduction. As Santa Barbara ages, something truly magical happens. The aroma intensifies, filling the air with captivating fragrances, while the taste undergoes a delightful transformation. For the best experience, we recommend aging the beans for approximately 10-12 days before grinding and brewing, allowing them to reach their full potential. Get ready to savour this exceptional coffee and let it captivate your senses with its rich aroma and irresistible sweetness!