Clifton Coffee: Colombia, Finca Veracruz, Pulped Natural

The Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions. Established in the 1980’s Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse micro-climates, 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 has become more deeply involved in the workings of the farm. Each Veracrus lot is comprised of between 3 – 5 days picking.

Each day, pulped beans are added to a fermentation tank with the previous days pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the pH level in the fermentation tank, permitting longer fermentation times that produce a fruit forward cup.

Santa Barbara Estate employs 60 people all year round, and pay their employees on average 30% above the minimum wage. In addition to this, their employees receive free housing within the farm for themselves and their families. The Estate also runs an extensive scholarship and financial aid program for worker’s children as well as helping long-standing employees acquire their own piece of land upon retirement.