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COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review
COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review
COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review
COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review
COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review

COLOMBIA - FINCA SANTA MARIA - 95 RATING Coffee Review

Vendor
SkyTop Coffee Company
Regular price
$18.00
Sale price
$18.00
Shipping calculated at checkout.
Quantity must be 1 or more


Grower
Finca Santa Maria | Mildred Muñoz
Variety
Caturra, Castillo, Colombia, and Typica
Region
Aratoca, Santander, Colombia
Harvest
October -January
Altitude
1700- 1950 masl
Soil
Clay minerals
Process
Full natural and dried inside solar dryers that provide protection from the rain
Certifications
Bird-friendly, Organic, Rainforest


This is an experimental natural coffee from Santander, Colombia, produced by women on Mildred Muñoz’s Finca Santa María. It carries Organic, Rainforest Alliance, and Smithsonian Migratory Bird Council certifications. 

The flavor profile is full of tropical fruits and berries with hints of rose, pineapple, dark chocolate, and vanilla. 

Our roasters found the coffee fairly easy to work with. The coffee may be a little later than average to reach first crack, and will accelerate afterwards (as is common for natural coffees). 

We brewed this coffee as a light roast in pour-overs and as a dark roast using a batch brewer. Our baristas found the coffee to brew quickly, retaining its fruit-forward nature while showcasing remarkable versatility on different drip methods. 

Looking to support women in coffee?

Mildred Muñoz has dedicated Santa María, a 75-acre family farm, to be run entirely by women. The group of 22 women control everything from leadership decisions through quality control. The project is new, but the women have support from Mildred and her husband Oscar Daza who have another farm nearby called La Pradera. The alliance gives the women at Santa Maria access to award winning processing protocols developed at La Pradera. The cherries for this particular lot were meticulously selected and fermented in an anaerobic and aerobic environment before being placed on raised beds for drying.