BARICHARA NATURAL — Ana Mejía · Barichara, Santander, Colombia · 1,630m · 86 SCA A single-lot natural coffee from one farmer, one hillside, one harvest — fully traceable from Ana Mejía's land in Barichara all the way to your cup. Ana Mejía has farmed the same land in Barichara, Santander for years. At 1,630 meters in Colombia's eastern range, she grows a single lot using the natural process — the oldest and most demanding method in specialty coffee. The cherries are picked at peak ripeness and dried whole, the fruit still wrapped around the seed, for weeks. Nothing is rushed. The fruit slowly transfers its sugars, texture, and complexity straight into the bean. Her lot was cupped at 86 SCA — certified by Gonzalo E. Mancilla, Q Arabica Grader (CQI) and Authorized SCA Trainer at the Santander Cafeology Institute — placing it firmly in the specialty tier. The fragrance opens with clean red-berry aromatics. In the cup, brown-sugar sweetness builds under a wine-like depth typical of well-executed naturals at this altitude. The body is creamy and full without heaviness, and the finish lingers long and soft. In the cup: Red berry · Brown sugar · Wine-like depth · Creamy body · Long, sweet finish Best brewed with: AeroPress · French Press · Pour-over — buy whole bean and grind just before brewing for the brightest fruit. Producer: Ana Mejía Origin: Barichara, Santander, Colombia Altitude: 1,630 m Process: Natural Score: 86 SCA (specialty grade, 80+) Roast: Medium Traceability & fair pay: Fully traceable, fair purchasing directly with the farming family Roasted in Santander and shipped fresh from Miami. This is what we mean by human specialty coffee: real producers, real traceability, fair pay.
