Finca La Camelia was first acquired by the Echaverria Family more than 30 years ago and was, in fact, the first farm purchased of what is now known as Santa Barbara Estate. Its steep slopes are located in the highest section of the town of El Vergel, before the road curves down to meet the Cauca River Valley.
Santa Barbara Estate is composed of 5 sister farms (including Camelia) that lie across three neighbouring, geographical regions - Santa Barbara, Fredonia and Amagá.
The family began to consolidate the farms 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 Camelia in the high Andes of Antioquia and slowly went about acquiring more land over time. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
In the last five years, Pedro’s son – also Pedro – has become more deeply involved in the workings of the farm, taking the already high quality of the coffee to new heights through experimentation in processing and increased monitoring and control of every stage of production.
This coffee makes a jammy sweet espresso, with dark cherry & sweet nougat like sticky sweetness, finish with nice milk chocolate aftertaste. Perfect to pair with milk on espresso, we like it as flat white & piccolo.
Brewing Recipe :
1 : 1.6
1 : 15
21st of April
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