Finca Santa Maria is one of our most recent Direct Trade partners, located high in the mountains of the Nariño region of Colombia. We recently visited Finca Santa Maria and were impressed care and quality of the Caturra variety grown on the farm.

The Caturra espresso is best as a straight shot opening up with a bright lime aroma that carries into the straight shot. A juicy sweet lime acidity comes out in the flavor with hints of milk chocolate and a lingering brown sugar sweetness in the finish. In traditional milk based drinks, like cappuccinos, the profile features more of a buttery and caramel profile.

Using a Nuova Simoneli Aurelia at 9 bars with a water temperature of 200 degrees, we found our best results using a 20 gram dose with a 27 second extraction time to yield 2 one ounce shots. The type of espresso machine and grind will ultimately play a role in getting the best results. Use this as a starting point for dialing in your extraction. We used a Mazzer Robur with a 4.7 grind setting.

Finca Santa Maria has been growing coffee for nearly 40 years. The original owner implemented clear goals and technical concepts to achieve the best results for their Caturra variety. A shade canopy was incorporated to maintain a natural balance between flora and fauna (plant and animal life). Sustainable farming techniques and soil conservation have produced amazing results for their Caturra variety. In 1990, the ownership of the finca changed hands, and is now managed by Armando Benavides Portilla. Armando maintained the sustainable practices that produced such great results over the history of the farm. His first initiative in the 1990's was replanting. Finca Santa Maria is a role model example of sustainable agriculture and regional management practices in Colombia, hosting multiple tours for local farmers, technical institutions and universities.

The farm benefits from the rich volcanic soils and high elevation of almost 1900 meters. During our visit, it was clear their commitment to sustainable practices and quality. The overall quality of life has improved for the families working on the farm. Good management goes well beyond producing great coffee. It is about coming together, with enriching experiences, family and friendships.

Cupping Profile:
Acidity: 9
Body: 9.0, Heavy & Juicy
Flavor: 8.5, Milk Chocolate
Aftertaste: 8.5, Brown Sugar
Process: Washed
Sweetness: 9.0, Sweet Lime

*2009 Macro Roaster of the Year - Roast Magazine

*2011 Top 17 Roasters in America - Fortune Magazine