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.

Pacas & Catuai

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.

Catuaí is the result of a genetic cross between Yellow Caturra and Mundo Novo, made by the Instituto Agrinomico of Sao Paulo, in Brazil. While it was first bred in 1949, it was released in Brazil in 1972. It comes in both red and yellow variations, and there are multiple genetic lines available in Brazil. Some of these lines are known for high output. Generally, Catuaí is known for its good quality potential at high altitudes and small size, which allows for greater planting density. This planting efficiency contributed to the intensification of full sun planting in Central America during the 70's & 80's. Unfortunately, Catuaí is highly susceptible to coffee leaf rust.

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Washed

Danny and his brothers operate a centralized wet mill serving all their farms. The process begins with afternoon de-pulping, followed by approximately 24 hours of dry fermentation. The parchment is then washed four times, pre-dried on African-style raised beds with manual sorting, and finished in a parabolic solar dryer for about 15-20 days, depending on the weather.