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Silver Oak Coffee - The Black Bag: Finca Veracruz

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The high sweetness and a little of the dried fruit notes remain from the lighter roast but the chocolate intensity is turned up.

Finca Veracruz is part of the Santa Barbara Estate owned and run by the Echavarria family. It is a small farm of just 20 hectares of which 16 are under coffee. Located in the famed Antioquia region with rich volcanic soils and perfect micro climates the estate has gained a reputation for producing fine coffees. This is our second coffee from the Echavarria family the first being La Joyeria.

Pedro Jr runs Veracruz and introduced the innovative cold fermentation method of processing. By controlling the temperature of the fermenting cherries Pedro is able to slow the process and thereby increase his degree of control over both the ph levels and bacterial activity ultimately resulting in a more consistent product.

The Estate employs 60 full time employees many of which benefit from free housing on the estate. Many have been with the Estate for in excess of 10 years creating a stable, reliable and knowledgeable workforce. The Estate also run a financial aid program for workers as well as a scholarship program for their children.

I roast this for about a minute longer than the light version. Extraction efficiency increases making this more suited to espresso based brewing or those people that like a greater intensity in their coffee. Suits bean to cup machines but needs a slightly finer grind setting than the Ponto Alegre natural.

Altitude: 1650m
Farm/Coop: Finca Veracruz
Great for: Espresso, Milky, With milk
Origin: Central America/Colombia - Amaga town
Process Method: Pulped Natural (semi-washed) - Cold fermentation and silo dried
Roast Profile: Medium dark
Varietals: Colombia and Caturra

Roasterr: Silver Oak Coffee

Silver Oak Coffee does not deliver to United Kingdom

Initial collection:

Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.