Origin- Colombia Veracruz

Veracruz comes from one of the Santa Barbara Estate’s smaller farms, run by the Echavarria family.

It’s composed of 16 hectares of coffee and a small mill. Each day, pulped beans are added to a fermentation tank with the previous days’ pickings. In this method of ‘extended’ fermentation, each consecutive batch raises the ph level inside the tank, permitting a longer fermentation time that will produce a more fruity cup but without the acetic acid produced by bacteria at a lower ph. 

This way, the producer is able to maintain the correct ph level and avoid over-fermentation, which result in vinegary qualities. It also allows for more control over yeast and bacteria activity. Interestingly, the inspiration for the process was taken from small farmers throughout Antioquia and Huila, who often have two- or three-day fermentation periods at their farms, because one day’s picking is often not sufficient to make up an entire lot.

Origin Coffee Roasters