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. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.
La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours.
In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.
This coffee is super clean and sweet, with yellow raisin & gula Melaka like sticky sweetness, finish with an aftertaste of granola nuttiness. Perfect to pair with milk on espresso, we like it as flat white & piccolo.