Drying Process: Sun-Dried (Open or Patio)
Roast: Medium-Light Roast
Farmer: Echavarria family
We love the distinct notes of peanut butter and chocolate syrup of the coffee beans. Natural processing means they’re dried as whole cherries (with the pulp), giving them added richness and depth of notes. If you haven’t tried this one with a pour over/filter brewing method yet, you need to.
The Agualinda Estate where this coffee is grown is one of 5 sister farms that make up the larger Santa Bárbara Estate that lies across three neighbouring geographical regions — Santa Bárbara, Fredonia and Amagá.
Attracted by diverse microclimates, singular volcanic soils, perfect altitude, and a tradition of excellence in coffee production, Sr. Pedro Echavarria established the first small farm in the high Andes of Antioquia in the 1980s. More recently, his son – also Pedro – has become deeply involved in the workings of the farms, taking the already high-quality coffee to new heights.
Fun fact: The family keeps a donkey named ‘Pascual’ on the premises who has become the much-loved mascot of the farm.