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Flavors - Black cherry, juicy, raisin

 

Process - Washed

 

Roast Level - Medium

 

Varietal - Colombia & Caturra

 

Altitude - 1800m

 

Notes - This coffee is suitable for all brew methods. Roasted  medium.

 

About

 

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.

 

Santa Barbara Estate is composed of 5 sister farms (including Camelia) that expand across three neighbouring, geographical regions – Santa Barbara, Fredonia and Amagá. The family began to consolidate the farms 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 Camelia in the high Andes of Antioquia and slowly went about acquiring more land over time. By marrying these perfect natural conditions with hard work and efficiency, he quickly grew both the area under cultivation and the farm’s reputation.


Camelia’s coffee is selectively hand harvested and then brought up to the highest part of the road using cable cars. From there, it is delivered to the family’s mill, La Joyería. 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.

Colombia - La Camelia

PriceFrom £5.50

    THE TEESSIDE COFFEE COMPANY

    Roasted to order in Teesside.

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