Colombian Antioquia – Santa Barbara Estate – Castillo Natural Processed

Description

A very unique but incredibly tasty Colombian. If you are a traditional Colombia fan, this may not be the cup for you. For you Natural Processed and slow dry fans, a very cool new arrival. Sweet and floral with some strong fruit forward notes. Old world natural, high chaff and uneven roasting.

Santa Barbara Estate is located in the southwest growing region of Antioquia. Don Pedro Echavarria established the estate almost three decades ago with the vision of producing a superior quality Colombian Coffee. Santa Barbara Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from the cherry on the tree until the moment that the coffee arrives

A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the estate’s workers to focus on coffee quality rather than quantity. The highly technological wet and dry mill processing is coupled with attention to detail and daily cup testing enabling Santa Barbara Estate to deliver an exceptional and consistent coffee.

Tasting Notes: Great tasting from light to dark, a fun bean to try at many roast levels. Lighter roasts have some good acidity, crisp and clean cup. Strong lemony floral brightness fading into wild and sweet fruitiness, a bit dry nutty lingers on the tongue in the aftertaste but an awesome roast point for you fruit forward coffee fans. Medium roasts build the body up in the cup and add traditional Colombian chocolaty & nutty tones, lessoning the more citric notes but retaining the more fruit forward cup profile, much more balanced. Colombian naturals are some of the few wild fruit forward beans that hold darker roasts nicely, strong semi-sweet smoky and chocolaty tones, with some nuttier accents, retaining just a touch of fruitiness in the aftertaste.

Roasting Notes: A little trickier to roast, high chaff and a little uneven roasting. Slowing down the roast a bit and shooting lighter is a good thing. If you want a traditional light roast, you may need to flick a bean or two out after the roast or risk a little grassy tone. Medium roasts very easy to achieve and our recommended starting point.