The first of five sister farms purchased by the Echavarria Family to create the beautiful Santa Barbara Estate, Finca Camelia was brought into the family over 30 years ago.
The diverse microclimates, singular volcanic soils, perfect altitude and a tradition of excellence in coffee production, Sr Pedro Echavarria 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.
Finca 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.
The Echavarria family employs & houses the families of 60 year-round employees, and brings onboard another 1200 staff to help during the harvest season for the entire Santa Barbara Estate. These workers are paid ~30% higher wages than most paid workers in the area, and the Echavarria family also offers the children of their employees scholarship and financial education assistance.
Please join us in enjoying this beautifully grown, ethically sourced, and delicious coffee!