Finca Santa Maria Colombia
Product Info
Blackberry Jam | Passionfruit | Anise
Region: Santander
Elevation: 1775 MASL
Varietals: Tabi, Castillo, Caturra
Process: Anaerobic Natural
Roast: Medium
The Coffee: An anaerobically fermented, natural process coffee this multi-varietal offering is a fruit bomb. Roasted medium with a very short development time we get a silky cup that includes some unique notes that include sweet blackberry jam, passionfruit, anise, jasmine, and finishing with a pleasnat tanginess from the fermentation process. This coffee is harvested at a peak brix count (high sugar content) then placed into tanks where it undergoes an anaerobic fermentation for a 100 hours and kept at cold temperatures. After which the whole cherries are then dried on beds, sorted, husked, and cured. This all results in an extremely fruit forward cup. A coffee with mild acidity we love this coffee brewed in drip/pour over or in direct immersion (french press/siphon pot) formats. Pulled as an espresso you got a wildly fun shot too. **Roaster note: This coffees unique tasting notes and high cup quality rivals many competition level anaerobic natural Geshas I have cupped, this one will not last long.
The Producer: Finca Santa Maria is certified with the "Con Manos de Mujer" seal. A certification process that verifies the coffee was produced by female coffee producers. In this particular case Santa Maria is operated by 22 women, all of which are heads of the household. Very impressive, and in particular, coffee we love to support. Included in this certification comes a Smithsonian Bird Friendly Certified coffee where habitat within the farm is maintained for migratory songbirds.