Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá. Established in the 1980s, from the beginning Sr. Pedro Echavarria knew that location was crucial. Attracted by diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, he established a small farm in the high Andes of Antioquia – Finca San Pascual. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and thefarm’s reputation.
In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the Estate’s farms, taking the already high quality of the coffee to new heights through experimentation in processing and increasedmonitoring and control of every stage of production. Pedro Jr. and Santa Barbara’s Coffee Director, Leonardo HenaoTriana, approach the processing of their coffees with blend of art, industrial rigor and scientific curiosity. Today, in addition to providing a prime location for experimental new plantings of Castillo, Colombia, Bourbon, Typica and Tabi, San Pascual functions as the research lab where all their new processing methods are trialed.
The family always keeps a donkey named ‘Pascual’ on the premises as a sort of ‘mascot’ for the farm.
The wet mill in San Pascual was the location where Santa Barbara’s innovative Cold Fermentation process wasdeveloped, and about a year ago Santa Barbara’s Coffee Team began experimenting with processing small lots – specifically from the San Pascual farm, which is the hottest of the Estate’s lots - using the natural method. After being hand harvested and sorted, Santa Barbara dries these coffees in raised beds under shade. The coffee is spread thinly on screens encased in wooden boxes and is regularly turned to ensure even drying.