TECHNICAL DETAILS
Origin: Colombia, Antioquía, Santa Bárbara (exactly here)
Process: Washed
Altitude: 1.650 masl
Varietal: Colombia
Producer: Pedro Echevarria
Harvest: 2022
Taste notes: brown sugar, lavander, walnut, yellow plum
WHY WE LIKE IT
We find in this coffee a combination of flavours. The predominant tasting note is panela, which joins a subtle note of lavender and plum, giving us a bright and full coffee. The finish of this coffee is reminiscent of nuts. Perfect on its own or with milk.
RECIPE
For espresso, you can prepare it in your Italian coffee machine or if you have an espresso machine:
Use 18 grams of dose to extract 50 grams of drink per cup in a time of 20 to 22 seconds.
Variables to take into account:
TEMPERATURE: 92,5 C
PRESSURE: 8.5 Bars
MACHINE: La Marzocco Linea PB
MILL: Mythos 1
WATER: 70 ppm
For filter:
We use 20 grams of ground coffee and 340 grams of final water at 93C. We make three pours. The first one of 50 grams, wait 30 seconds and make two pours of 145 grams in a total time of 2' 30" / 3'.
Variables to take into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 70 ppm
HISTORY
We are talking about a coffee produced in Colombia, in the department of Antioquia, which is located in the north of the country. The farm where this coffee comes from belongs to Santa Bárbara State Coffee, which is a family business dedicated to production and export.
Its beginnings date back to the beginning of the 20th century when Don Alejandro Angel became the first Colombian coffee exporting mayor. At a time when Colombian coffee had no reputation, he tried to convince European and American traders of the qualities of his Arabica coffee. Later, Pedro Echevarría, husband of one of Don Alejandro's daughters, ventured into coffee growing three decades ago.
He started with a modest farm and over the years has steadily increased production capacity. The main farm, called Santa Barbara, now has 350 hectares. Today, Mr. Echevarría manages the company together with his three sons and 1,000 workers committed to coffee growing.
In Santa Barbara there is a great mix of volcanic soils, high altitude and an incredible microclimate. The altitude of cultivation is 1650 metres, which means that the coffee takes longer to ripen, and therefore produces denser and richer beans. This altitude is reinforced by a specific microclimate created by the Cauca river valley. The warmth of the valley protects the coffee from the cold Andean nights, allowing coffee to be grown at higher altitudes. Selective harvesting is the most complex part of producing a high quality cup of coffee, which is why pickers are encouraged to select only fully ripe beans. This philosophy has translated into great quality results.
Santa Bárbara has its own warehouse and also a dry mill where the coffee is threshed before export. A coffee with traceability and high quality due to the control in the production and we cannot forget that from Santa Barbara State Coffee there is a complete control from the coffee plant to the port.
