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Colombia Santa Barbara Estate

Roasted Coffee


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Direct Trade Certified DirectTrade Kosher Certified


This offering from the Santa Barbara Estate is an exceptional example of a classic Colombian coffee; effortlessly balanced with with moderate acidity and full flavor. The unique sweetness from this particular estate shines through. Where other Colombian beans boast toasty and nutty components, bright notes of cherry and honey crisp apple develop fully throughout this cup. High quality beans are cupped daily by the estate workers to deliver a consistent and clean cup that we can’t get enough of.

The Santa Barbara Estate was established nearly three decades ago by Don Pedro Echavarria. With ideal climate and elevation, the coffees coming out of this estate are truly something to behold. It’s one of the few estates in all of Colombia with completely integrated coffee farms. This allows for full traceability and careful quality control from harvest to export. The estate offers educational programs and incentives for its workers so they can focus on quality, attention to detail and highly technological processing providing a great basis for top of the line coffee production.

Lifestyle photo of a bag of Colombian Santa Barbara Estate coffee next to pieces of caramel, an apple, a burlap bag, and a pocket knife.

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

Bowl of Colombian Santa Barbara Estate coffee beans.

Roast Body

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Bold Body

Bold-bodied coffees have a heavier, thicker mouthfeel, which is often accompanied by stone fruit and chocolate notes.

Cupping Notes

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Honey Apple


A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process


Fully washed
The drying process


The varietal type


Colombia, Castillo


Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.


Mar - June, Sept - Jan


Jan - Dec
A coffee farmer in Colombia hauling a bag.


There’s no doubt that the coffee beans of Colombia are synonymous with the traditional flavor of coffee. Most cafés keep Colombian brewing day and night. Roasters love its versatility, and it blends with other coffees exceptionally well! People tend to think it’s the coffee that tastes most like how one might expect...

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