Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions – Santa Barbara, Fredonia and Amagá. Established in the 1980s, from the beginning Sr. […]

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Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions – Santa Barbara, Fredonia and Amagá. Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia. By combing these perfect natural conditions with hard work and efficiency, he quickly grew the area under cultivation and the farm’s reputation.

General Info:

Farm: La Joyería
Varietal: Colombia
Processing: Washed and silo dried for 24 hours
Altitude: 1,700 meters above sea level
Owner: Echavarria Family
Town / City: Santa Bárbara
Region: Antioquia

 

In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production. Pedro Jr. and Santa Barbara’s Coffee Director, Leonardo Henao Triana, manage their wet mill with a blend of art, industrial rigour and scientific curiosity. They are committed to further developing the Estate’s capacity for the highest quality coffee possible. They have even brought their offerings to Medellin, Colombia through their flagship coffee shop, Pergamino.

Colombia La Joyeria owners

Pedro Echavarria Sr and Jr

La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours. In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

La Joyería is named for and processed at the main mill on the Santa Bárbara farm. The mill can process up to 7,000 bags of coffee; however, La Joyería makes up a very small percentage of this volume. The coffee is also stored and milled separately from the volume production.

 

The Estate Workers

Santa Bárbara Estate employs 60 people all year round, who on average earn 30% above the minimum wage.  Half of these also receive free housing within the farm for themselves and their families. A further 1,200 pickers are hired during the main harvest, comprised mainly of farmers from around the Santa Bárbara Estate who pick coffee to supplement their income. Workers are generally long-term employees and have been with the company for more than 10 years.

The Santa Bárbara Estate also runs an extensive scholarship and financial aid program for worker’s children as well as helping long-standing employees to acquire their own piece of land upon retirement.

 

Conclusion

In the cup expect raspberry, red grape and cinnamon flavours with a round body. This coffee is best suited to Aeropresssiphon and pourover. Enjoy a cup at Origin in De Waterkant and Bree. Grab a bag of beans for your home or office. View our full coffee offering here.

 

I am Petra and this is my bio. Born in Serbia, raised in Joburg and now living in Cape Town. In 2017 I joined the Origin team as the Brand Manager and over the years I have also stepped into the Operations Manager role as well.

MBA Candidate at GSB UCT

I am an avid coffee drinker, lover of trends, traveller and amateur blogger.

…living in organised chaos.