BARICHARA

BARICHARA NATURAL — Ana Mejia Barichara, Santander, Colombia · 1,630m · 86 SCA

Ana Mejia has farmed the same land in Barichara, Santander, for years. At 1,630 meters above sea level, in the mountains of Colombia's eastern range, she grows a single lot of coffee using the natural process — the oldest and most demanding method in specialty coffee. The cherries are picked at peak ripeness and dried whole, with the fruit still wrapped around the seed, for weeks. Nothing is rushed. The fruit slowly transfers its sugars, its texture, and its complexity directly into the bean.

The result is a coffee that carries the full character of Barichara in every cup.

In the natural process, the drying conditions, the altitude, and the farmer's judgment during harvest determine everything. Ana's lot was evaluated at 86 SCA — certified by Gonzalo E. Mancilla, Q Arabica Grader CQI and Authorized SCA Trainer at the Santander Cafeology Institute. That score places it firmly in the specialty tier, with a profile that reflects the precision of her work at every stage.

The fragrance opens with red berry aromatics — bright, clean, and unmistakably fruited. In the cup, brown sugar sweetness builds underneath a wine-like depth that is characteristic of well-executed natural coffees at this altitude. The body is creamy and full, coating the palate without heaviness. The finish lingers long and soft.

This is traceable coffee. Ana Mejia. Barichara. 1,630 meters. 86 SCA. Every bag ships directly from her harvest to Miami, and from Miami to you.

In the cup: Red berry · Brown sugar · Wine-like depth · Creamy body · Long, sweet finish

Best brewed with: AeroPress · French Press · Pour-over — best as whole bean, ground just before brewing

86 SCA · Certified by Gonzalo E. Mancilla, Q Arabica Grader CQI · Natural process · Barichara, Santander, Colombia · Ana Mejia, farmer · Ships from Miami

 

• Specialty Grade: 80+ SCA
• Producer: Ana Mejía
• Altitude: 1630 m
• Process: Natural
• Traceability & fair pay: Fully traceable + fair purchasing with farming families

In the cup: red fruit/berry aromatics • brown sugar • creamy body • wine-like character

Best for: AeroPress • French Press • Pour-over (for brighter fruit)

This is what we mean by “human specialty coffee”: real producers, real traceability, and fair pay that honors the craft.