Santa Barbara

Coffee profiles from Santa Barbara are among our favourite, however, the region is anything but easy to grow coffee in. In the high altitudes of Santa Barbara, producers can experience very cold temperatures combined with heavy rainfall that can combine to cause cherries not to ripen and for leaves to die on the tree. These same cold and wet conditions can also make processing very difficult.

Field Blend

IHCAFE 90 is a cross between Timor Hybrid and Caturra. Well adapted to low altitudes, it requires a lot of fertilization and unfortunately, has recently been found to be highly susceptible to rust.

Bourbon takes its name from Bourbon Island (now La Réunion), where it was introduced by French missionaries who had taken a few coffee seeds from Yemen in the 1700s. Along with Typica, Bourbon accounts for the basis of most of the world's coffee production today which is made up of Bourbon and Typica descendant varieties. Bourbon is known for its high-quality potential, susceptibility to disease and relatively low yields.

Pacas is a natural mutation of Bourbon, with a single-gene mutation that causes dwarfism. Like other dwarf varieties, this allows for potentially higher yields since the trees can be planted at a higher density.​​ With strong quality potential at high altitudes, Pacas is, unfortunately, highly susceptible to coffee leaf rust and coffee berry disease.

Washed

His process starts by handpicking and selecting the ripest cherries and then floating and de-pulping them that same afternoon. It is then fermented for between 12-18 hours, washed, and placed to dry on African beds