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Santa Colomba

Santa Colomba

Innovative farming practices fostering quality and environmental stewardship: ripe fruits & mellow citrus acidity.

£13.00
£13.00
Sale Sold out
Volume

Character

Layered, creamy and bodied.

Brewing

Recommended for all brewing methods.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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The Pascoal Family.

Daterra is a farm that seems to continually be at the forefront of innovation in Brazil and is renowned for its high quality lots.

We have been looking forward to working with Daterra for a while now, and to start we have selected a lot from Daterra’s classic range.

The Pascoal family are pushing boundaries in many aspects of coffee production, much of which we will share with you as we begin to explore the vast range of coffees they export. Santa Colomba, a lot from from their classic range is complex and layered, perfectly kickstarting our offering from the Pascoal’s farm, Daterra.

The Producer

At the forefront of Daterra’s vision is excellence in environmental and economic sustainability, and of course excellence in quality. This vision has seen them become the first rainforest certified farm in Brazil protecting 3500 hectares of forest, carbon negative and becoming the first B-corp coffee farm in the world.

Daterra operate an organic farm on site and use the produce they grow to provide meals for their workers. They work with reusable pouches for their coffee and regular filtered water taps that help to reduce plastic consumption. We look forward to growing our partnership with Daterra and sharing their lots with you.

  • Production Data

    Produced by Luis Pascoal
    Region - Cerrado
    Grown at 1220 masl
    Varietal - Mixed
    Harvest - August 2024
    Process - Natural

  • Natural

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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