Finca Veracruz

Flavour: Juicy and sweet with notes of red berries and honey, fully body and mild acidity with a long aftertaste.

Roast level: medium roast.

Finca Veracruz is suitable for all medium to coarse grind brewing methods. Like Filter Coffee, French Press, Chemex, etc. It is also suitable for Aeropress.


Continue Shopping
  • Country: Colombia
  • Region: Antioquia/ Amagá.
  • Farm: Veracruz
  • Owner: Echavarria Family.
  • Processing: Extended Fermentation, washed and dried on raised beds.
  • Altitude: 1650 metres above sea level.
  • Varietal: Colombia and Caturra.

The Veracruz lots come from one of the smaller farms in Santa Barbara Estate, which has 16 hectares of coffee and a small mill. Each Veracruz lot is made up of 5 days of harvesting. Each day, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the ph level (i.e. makes more alkaline) of the fermentation tank, permitting longer fermentation times that will produce a fruit-forward cup but without the acetic acid produced by bacteria at a low ph. In this way, the producer is able to maintain the correct ph level and avoid very low ph levels during processing that can lead to over-fermentation and vinegary qualities. In addition to giving more control over ph levels also gives more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two or three day fermentation as their farms are so small that one day’s picking is often not sufficient to make up an entire lot. Pedro and Leo owners of Santa Barbara Estate have worked to perfect the process and adapt it for larger-scale production. The coffee cherries are washed and dried on raised beds, resulting into a sweet and juicy cup.

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.