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. 

FAQs

We roast Monday through Wednesday and sometimes Thursdays based on orders. Coffees roasted are then available the next day. We like a minimum of a day's rest prior to release for consumption. 

We always recommend brewing your coffee following protocols found online and set by the Specialty Coffee Association (https://sca.coffee) These standards use a ratio (ml/g of water to g of coffee) that's between 14:1 to 17:1. For example, a 12oz. pour over brew 12oz (360ml/g) of water with 24g of coffee (15:1 ratio) and adjust based on your taste. These same ratios can be applied to Drip and French Press coffees where 60g of coffee per 1 quart/1liter of water (16:1) is a great starting point. Brew temperatures, we recommend a range from 190-205°F. If you don't have a thermometer, simply boil your kettle remove from heat source for 60 to 90 seconds, which should give you that range. Lastly your grind will affect your cup. Too fine will produce bitter and astringent flavors, while too coarse can produce a flat and watery cup. We like a medium fine grind for pour over and drip, while French Press should be coarse. At the end of the day always brew to your taste and what you prefer. 

We ship Monday through Friday. Orders made Monday - Thursday by 12 PM Pacific standard time will ship out the next day. To ensure that you are receiving the freshest roast possible, any orders made after 12 PM Pacific standard time Thursday through Sunday will typically ship Mondays and sometimes Tuesdays based on availability of the most current roast.