Colombia - Santa Barbara Estate - WASHED

Tasting Notes: Milk Chocolate, Brown Sugar, Cherry

Location: Santa Barbara, Colombia Altitude: 1,400 - 2,000 Meters Varietal: Castillo & Colombia  Process: Washed Drying: Silo Drying Harvest: October - May Export: November - June

Medium Roast 

About The Comfy Coffee Line Up:

A collection of coffee focused on the sweetly cozy side of life. These offerings are a study in accessibility via roast style, without sacrificing quality or sourcing standards. Perfect for anyone just coming to specialty coffee, or the seasoned coffee lover who is looking for a slightly more developed and balanced beautiful all day sipper!

About The Santa Barbara Estate:

The Santa Barbara Estate is located in the southwest section of the Department of Antioquia. Don Pedro Echavarria established the Santa Barbara Estate almost three decades ago with the vision of producing and offering to the world a superior quality Colombian Coffee. This vision is proudly shared by all in the Santa Barbara Estate family. The Santa Barbara Estate is one of the few completely integrated coffee farms in Colombia, which ensures traceability and close quality control from the cherry on the tree until the moment that the coffee arrives at BCR. A combination of factors such as climate, altitude, constant care, renovation of trees, and good volcanic soil provide the basis for excellent coffee production. Education and incentive programs encourage the Estate’s workers to focus on coffee quality rather than quantity. The highly technological wet and dry mill processing is coupled with attention to detail and daily cup testing enabling the Santa Barbara Estate to deliver an exceptional and consistent high-quality Colombian coffee.

Brew recommendations:  Clever Dripper:

• medium-coarse grind size

• Pour some of the hot water into the dripper, thoroughly soaking the filter. Set the dripper on top of a coffee cup and allow the rinsing water to fully drain into the cup. Discard the rinsing water.

• Pour 300 grams of hot water into the dripper, thoroughly saturating the coffee grounds. Let stand, covered, for 1 minute. Uncover and quickly stir the steeping coffee to break up the cap of grounds floating on top. Let stand, covered, for 2 1/2 minutes longer.

• Set the dripper on the coffee cup and allow the coffee to fully drain into the cup.

This washed coffee from Santa Barbara Estate in Antioquia showcases the clean, balanced character typical of washed processing. The blend of Castillo and Colombia varietals—modern cultivars bred for disease resistance and regional adaptation—grows at elevations between 1400–2000 masl, where cooler mountain conditions develop complexity. Brandywine Coffee Roasters brings out milk chocolate and brown sugar sweetness with a bright cherry note, a flavor profile that reflects both the coffee's origin terroir and the roaster's approach. Washed coffees from this region typically emphasize clarity and structure, making this an approachable option for those seeking sweetness-forward Colombian coffee without heavy body.