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Colombia - Santa Maria | Washed

$19.00 CAD
Size

This washed coffee is comfortable and juicy with notes that remind us of:

Cranberry | Cocoa | Almond | Caramel | Mandarin

Origin: Colombia
Region: Santa Maria, Huila
This coffee is an effort of 3 farms and 3 producers:
Javier Trujillo (El Lote), Alvaro Perez (El Sinai), and Carmelo Valandia (Los Nogales)
Variety: Caturra, Castillo, & Colombia
Elevation: 1700-2000 Meters above sea level
Process: "Reposado" Washed
Fermentation: In cherry for 30-40 hours before depulping
Drying: Parabolic Patio - 18-25 days

340g | 1 kg | 2.5KG whole bean

Roasted for filter but can also be used for espresso.

About the farm and this coffee:

The Santa Maria microlot blend is named after the Santa Maria municipality that is
located in the northwest region of the Huila department. This area lies on the central range of the Andes mountains where it receives fresh water from the Baché river and the Saldaña river basin. There are around 1,784 coffee farms residing in this area, which represents 85% of Santa Maria's economy. The advantage in this area is that it is in close proximity to Colombia's highest volcano, the Nevado del Huila, which provides a unique terroir and clean ecosystem for high quality specialty coffee production. Other common crops grown in this area include bamboo, avocado, citrus fruits, and banana trees.

More about this coffee from each farm:

JAVIER TRUJILLO - EL LOTE FARM:
The El Lote farm resides in the Los Pinos area of Santa Maria. During harvest, ripe cherries are selected and sorted for defects before undergoing a period of in-cherry fermentation for 40 hours. Afterwards, the cherries are depulped and washed before being transferred onto parabolic beds to dry for 18-24 days.


ALVARO PEREZ - EL SINAI FARM
The El Sinai farm resides in the Santa Lucia area of Santa Maria. During harvest, ripe cherries are selected and sorted for defects before undergoing a period of in-cherry fermentation for 32 hours. Afterwards, the cherries are depulped and washed before being transferred onto parabolic beds to dry for 20-25 days.


CARMELO VELANDIA - LOS NOGALES

The Los Nogales farm resides in the Cisne area of Santa Maria. During harvest, ripe cherries are selected and sorted for defects before undergoing a period of in-cherry fermentation for 30 hours. Afterwards, the cherries are depulped and washed before being transferred onto parabolic beds to dry for 18-24 days.