NOTES: Milk Chocolate, Honey, and Raspberries
ROAST: Medium
Finca Santa Cecilia is located in Santander, specifically in San Gil. The farm sits at 1,900 meters above sea level, which means the coffee cherries take longer to ripen—up to ten months. This longer maturation process concentrates the flavors, resulting in an exquisite taste. The coffee is subtle and elegant with a mild acidity and a juicy body. It’s a sweet, well-balanced cup with notes of milk chocolate, honey, and raspberries that linger through the finish. I particularly enjoyed this coffee as it is well-rounded and a delight to drink. The wash process really shines, providing a clean, crisp cup.
Finca Santa Cecilia is managed by twin sisters Monica and Veronica, third-generation coffee growers. The farm is a sort of paradise, with a natural preserve serving as a refuge for several species of birds and mammals, as well as native tree species. Intercropped with coffee are other products like bananas or plantains, which provide shade for the coffee trees and help diversify the farm's production, offering an additional source of revenue. Most of the coffee is of the Castillo and Cenicafe 1 varietals, and the farm only has approximately 32,000 trees, meaning there is limited coffee production each year.
- Country: Colombia
- Region: Santander
- Producers: Monica and Veronica Rueda
- Altitude: 1,850 - 1,950 masl
- Varietals: Castillo, Cenicafe 1
- Process: Fully washed