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Colombia
Colombia

La Joyería Main

Santa Barbara Estate is composed of 5 sister farms that lie across three neighbouring, geographical regions – Santa Barbara, Fredonia and Amagá. 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.

  • Farm La Joyeria
  • Varietal Colombia
  • Process Fully washed
  • Altitude 1,400 to 2,000 metres above sea level
  • Town / City Santa Bárbara
  • Region Antioquia
  • Owner Echavarria Family
  • Farm Size 500 hectares
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La Joyería Main

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. Pedro Jr. and Santa Barbara’s Coffee Director, Leonardo Henao Triana, manage their wet mill with a blend of art, industrial rigor and scientific curiosity. They are committed to further developing the Estate’s capacity for the highest quality coffee possible and have even brought their offerings to Medellin, Colombia through their flagship coffee shop, Pergamino.

Colombia
About Colombia

Colombia is the third largest coffee-producing country in the world, and thanks to its vast array of unique microclimate, are able to have harvests throughout the year.

Commercial coffee cultivation began in the mid-1830s and spread so rapidly that throughout the twentieth century coffee already became the country’s leading export. A mountainous topography and many tropical micro-climates contribute greatly to Colombia’s reputation for ideal growing conditions, which – in turn – have helped Colombia establish itself as a recognisable origin around the world.

The diversity of coffee and profiles found across Colombia is enormous and coffee is harvested practically year-round depending on the region. The main harvest takes place from October to February with November and December being the peak months. There is also a second fly (or ‘mitaca’) crop several months later, again varying by region and microclimate.

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