SANTA BARBARA from the Concept roastery is a juicy and unrestrained coffee that unfolds all its layers in the cup – from sweet strawberry lemonade, through red wine and plums, to a deep finish with hints of chocolate. All the flavors blend beautifully into a complex, full-bodied profile that will delight any lover of select coffee with a fermented character. A high cupping score of 87.5 confirms that this anaerobically washed Castillo variety definitely has something to offer. Distinctive, yet elegant and layered – ideal for filter methods, where its sweetness, fruitiness and delicate wine-like texture really come to the fore.
The coffee comes from the Santa Barbara farm, run by Jhon Samboni at an altitude of 2,050 meters above sea level in the Huila region. Huila is one of Colombia's most famous coffee-growing regions, and the Santa Barbara farm is located in one of its highest areas, where coffee trees have ideal conditions for slow ripening and the development of complex flavors. The Cuatro Vientos project, which supplies the coffee, is a family business run by Yonatan Gonzalez, who continues a long tradition of coffee growing and trading. This gives him access to select micro-lots from different parts of Huila – including Aceveda, Santa Maria, and Algeciras – and allows him to select the best of each harvest.
Santa Barbara coffee undergoes anaerobic washing, which brings out distinctive fruity and fermented tones without losing its purity or elegance. After being hand-picked, the coffee cherries are fermented in closed tanks without air access, creating an environment that promotes the production of specific aromas and acids. The cherries are then washed and dried either in mechanical dryers, marquees, or terraces, depending on the conditions and characteristics of the batch. The result is a coffee that combines technological precision with natural terroir, bringing an intense yet balanced flavor experience with tropical notes and a wine-like finish to the cup.