Garage La Joyería, Colombia




Tasting Notes

Roast Level: Medium
Process: Washed & silo dried
Varietal: Colombia
Roaster’s Notes: Packed full of sumptuous rich flavours of dark chocolate and figs, this a great after dinner coffee, which celebrates Colombian beans at their best.


Farm Info

Producer: Echavarria Family
Region: Antioquia
Altitude: 1,700 metres




La Joyeria truly is ‘the jewel’ of the Estate. These lots are grown at an average altitude of 1700 meters and are 100% Colombia variety. Each lot is composed of two days worth of picking; the coffee picked on the second day is added to the first after 24 hours fermentation and then left to ferment in the tanks for a further 24 hours. In this method of fermentation, the second batch raises the ph level of the fermentation tank, permitting longer fermentation times without the acetic acid produced by bacteria at a lower ph level.

La Joyería is named for and processed at the main mill on the Santa Bárbara farm. The mill can process up to 7,000 bags of coffee; however, La Joyería makes up a very small percentage of this volume. It is also stored and milled separately from the volume production.

Santa Bárbara Estate employs 60 people all year round, who on average earn 30% above the minimum wage. Half of these also receive free housing within the farm for themselves and their families. A further 1,200 pickers are hired during the main harvest, comprised mainly of farmers from around the Santa Bárbara Estate who pick coffee to supplement their income. Workers are generally long-term employees and have been with the company for more than 10 years.

The Santa Bárbara Estate also runs an extensive scholarship and financial aid program for worker’s children as well as helping long-standing employees to acquire their own piece of land upon retirement.


250g bag
Whole bean



Brew Guide


Espresso: A beautiful Colombia coffee which makes beautiful espresso! The Dark Chocolate & Fig notes contribute to a really bold flavour, which works great as a single origin espresso. Try 18.5g of coffee, extract for 26 seconds to get a yield of 36 – 38g.



Filter: If you love rich filter coffee, look no further. A great one to try out in the Aeropress. Have a go with 15g of coffee to 200g water, then top up with extra hot water to taste.


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