Condor SANTA ISABEL (Antioquia Single Estate)
SANTA ISABEL , is grown in the municipality of Fredonia, South West region of the Antioquia department, which is the second largest coffee producing region of Colombia. SANTA ISABEL is produced by its owner Fernando Echavarria and his family. SANTA ISABEL farm is located at an altitude ranging from 1650 to 1900 meters above sea level. The soil in this part of Antioquia is ideal for coffee cultivation being rich in potassium and phosphorus. The 60 Hectares of SANTA ISABEL coffee is grown under very strict environmental conditions. Its owners have focused in following sustainable agricultural practices, respecting flora , fauna and the beautiful natural resources of the region. SANTA ISABEL has been certified by RAINFOREST ALLIANCE since 1995.
Coffee is carefully planted in semi-shade shared with native shade trees. A total of 50,000 native trees have been planted on the farm to protect the natural habitat and springs. 10,000 of these trees are Chaquiro or commonly known as Romeral. The producers of SANTA ISABEL have always strived for efficiency in their yields, focusing on quality. The parchment is carefully sun dried in the farm, and then transferred to mechanical drying silos to achieve the adequate moisture. All of the process is carefully monitored by owner Fernando Echavarria, a hands-on entrepreneur, who visits the farm almost daily, with the help of his assistant Alex, who lives at the farm and manages the daily operations. Employee recognition are fundamental aspects for the owners. All workers and their families have access to education and health. Camps for the workers are carefully maintained offering comfortable accommodations for pickers during the harvest. The farm offers the most majestic views of the Antioquia mountain peaks and Cauca River valley.
The varieties which are planted at Santa Isabel are: 42% Caturra, 18% Castillo and 20% Colombia. The remaining small lots are planted in Tabi, Pajarito and Bourbon varieties. The production is equally distributed within the main harvest from October through January, and the fly crop (Mitaca) from March through June. The total production may be estimated in 1,500 bags.
Cup characteristics: Offers a balanced aroma, body and acidity, with a rich fine delicate flavor with cocoa and chocolate notes.