Farmer: Echavarria family
Region: Antioquia, Colombia

Our thoughts:
The natural processing of these beans means that they are dried as whole cherries (with the pulp) for a certain period of time giving the beans the richness and depth of notes. When we tried it for the first time, we immediately got the sweetness of the sugarcane notes in the palate, mixed with the sharpness of the strawberries. In addition to trying them through pour-over methods, these beans are also perfect to enjoy as a cold brew or iced coffee. 

Origins:
Santa Bárbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions - Santa Bárbara, Fredonia, and Amagá. Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. 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. 

In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the Estate’s farms, 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. All Natural processing has now been moved to AguaLinda (one of Santa Barbara Estates 5 sister farms). The family named the highest farm in the estate Agualinda because of the many water sources and creeks found on the property. The family always keeps a donkey named ‘Pascual’ on the premises as a sort of ‘mascot’ for the farm.

Agualinda

Coffee roasters and coffeeshop specialising in specialty Colombian coffee.

Agualinda

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Agualinda

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