THE ORIGIN REPORT
Colombia Santa Barbara Estate
Elevation: 1600 MASL
Producer: Santa Barbara Estate
This fruity coffee comes from the Santa Barbara Estate, founded over 40 years ago by Pedro Echavarria. Though the family has been involved in the coffee industry for several decades, only recently did they integrate their farm with a dry mill and exporting operations. These integrations have allowed them to focus on quality of coffee, and ultimately, evolve into the specialty coffee sector. Most of the Estate's coffees are washed process, making this natural process selection truly unique!
What is Natural Process Coffee? Natural process, also known as dry process, is a method of processing that involves drying the coffee cherries in the sun while leaving the fruit of the coffee intact. This process originated in regions where access to reliable water is limited, where rain is infrequent, and where humidity is low. Today, however, natural processing occurs in many coffee growing countries.After the cherries are picked, they are sorted through to remove the less dense cherries. The remaining cherries are then laid out in the sun on patios or raised beds. Tarps are often used to control how much sunlight they receive, preventing them from drying out too quickly. The cherries are raked and turned over throughout the day to prevent spoiling. All of this helps the coffee to maintain fruity and winey flavor notes, which come naturally from the cherry that surrounds the bean.