Each package from the Tao Coffee roastery includes a story card that will help you better understand the origin of a particular coffee and deepen your taste experience. In the case of SANTA BARBARA coffee, it tells the story of a unique lot from the heart of the Colombian mountains in the Tena region, where local farmers specialize primarily in the Typica variety. This variety has a very long history and has helped Colombian coffee gain worldwide recognition as the finest coffee in the world. SANTA BARBARA coffee and its Tabi variety are no exception. It offers a delicate, balanced profile with notes of mandarin orange, which give the cup a delicate citrus brightness, and notesof hazelnut, which add a touch of sweetness.
The Providencia Y Santa Barbara family farm, where the coffee of the same name comes from, was founded with the aim of producing coffee in the traditional Colombian style and is committed to a sustainable approach to the land and people. Respect for the local landscape and support for communities are part of the daily work around the plantation. For example, the farmers have preserved 200 wax palms—Colombia's national tree and an iconic symbol of the country. Their natural shade slows down the ripening of the coffee cherries, allowing the flavor nuances to fully develop and the aroma to deepen.
The processing of this coffee is a precise process that reflects local traditional methods. After being harvested by hand, the coffee cherries are washed and hulled within 5 hours of harvesting to ensure maximum freshness and quality. The coffee then undergoes 14 hours of dry fermentation, at the end of which the beans are selected again – only the highest quality beans make it into your package. The coffee is then dried in the sun for approximately 360 hours, followed by another 24 hours of drying in a vertical mechanical silo. The coffee is then bagged and exported within a maximum of 150 days. Finally, it is the turn of master roaster Jan Páleník from Tao Coffee in Prague, who roasted the SANTA BARBARA coffee for espresso and brought out its silky smooth texture to perfection.
- Altitude: 1,875 m above sea level
- Region: Tena
- Farmer: Claudia Colmenares