Finca Veracruz is one of five farms of the Echavarría family, part of the 350-hectare plantation empire on the slopes of the Andoquia Andes, known as the Santa Bárbara Estate. Our coffee from Veracruz is a mix of Colombia and Caturra varietals that has been processed by an extended wet fermentation and wet process.
The history of the Santa Barbara Estate dates back to the early 1980s when Sr. Pedro Echavarria purchased a coffee plantation in the highlands of the Andes in Antioquia. The carefully chosen location and hard work have been paid off because in 30 years the small farm has grown into a 350-hectare plantation empire with its own processing plant, export company and local café chain, now run by Pedro Echavarria Jr.. Each Veracruz lot is comprised of between 3 to 5 days’ picking, so they can even be processesd by different methods. Pedro’s trusty wet-mill manager, Leonardo Henao Triana, directs the processing with strict rules, yet with scientific curiosity. Drying coffee can be challenging in the Antioquian Andes, so they are constantly developing their drying methods as well their fermentation techniques.