Process: Natural We Taste: Grape Jolly Rancher, Pink Lemonade, Cheerwine, Bumblebees, Feels like April Roast Level: Light
Paula 20 Brix
Paula and Samuel are not only partners in life but also in business, united by their shared passion for coffee. Together, they lead the production of specialized coffees on their farm in Santa Elena, located in Ciudad Bolívar, Antioquia. This privileged location sits within a biological corridor in the southwestern region of Antioquia, providing an ideal environment for cultivating exceptional coffee.
Their farm spans 15.5 hectares dedicated to coffee cultivation, complemented by 4.5 hectares of native forest, which contributes to the biodiversity of the area. Santa Elena operates under the "cherry center" model, allowing their neighbors to deliver harvested cherries for processing. Paula and Samuel's team ensures these cherries are processed using sustainable practices, which not only gives them control over the quality of the coffee beans but also benefits the local community.
Their signature coffee, “Paula 20 Brix,” is named after Paula Concha and reflects the measurement of sugar levels in the beans. The farm is committed to sustainable coffee practices, with a focus on natural processing. Paula employs a meticulous method that involves processing the whole cherry. While this may sound straightforward, it is one of the most challenging processes in coffee production, as every part of the cherry must be flawless, no defects are allowed.