Santa Barbara
Sustainable
Santa Barbara
Santa Barbara
| Country |
|
| Region | Huila |
| Producer | Jhon Samboni |
| Farm |
|
| Varietal | Castillo |
| Altitude | 2050 masl |
| Harvest | 2025 |
| Process | Natural Anaerobic |
Omni Roast
a coffee rooted in vision and elevation. Produced by Jhon Samboni on his farm Santa Barbara in Algeciras, Huila, this lot reflects both his high-altitude terroir and a dedication to craft shared across three generations. Working alongside his wife and daughters, Jhon continues to invest in infrastructure and processing to push quality forward.
We sourced this coffee through Nordic Approach, who partnered with Cuatro Vientos - a family-run exporter based in Huila - to connect with producers like Jhon. The result is a process-driven anaerobic natural, rich and expressive, with notes of cacao, dark fruit, and jammy blackberry, lifted by cordial and rounded out with a smooth caramel finish.
resting our coffees
resting our coffees
cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.
resting gives the coffee space for its true character to shine.
we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.
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producer
Jhon Samboni is a third-generation coffee producer working alongside his wife and daughters on Santa Barbara, a farm he purchased in 2018. located at 2050 masl in the town of Buenavista, Algeciras, the farm is planted with Geisha, Catuai, Red Bourbon, and Castillo. Jhon is focused on continually improving his infrastructure and farming practices, with the goal of producing exceptional quality coffee and securing better living conditions for his family and employees.
the area
Santa Barbara is situated in Algeciras, in the department of Huila - a region known for its diverse microclimates and distinctive flavour profiles. our sourcing partner, Nordic Approach, works directly with Cuatro Vientos, a family-run exporter based in Huila, to source coffees from producers like Jhon. through their presence in Santa Maria, Algeciras, and Acevedo, Cuatro Vientos is able to access coffees from both northern and southern Huila for nearly six months of the year.
harvest
the harvest in Algeciras takes place between June and July. while Santa Maria typically produces the highest volumes, many of the most expressive and high-quality micro-lots come from smaller farms in Algeciras and Acevedo. Jhon and his team handpick only ripe cherries to ensure flavour clarity and cup integrity.
processing
although Cuatro Vientos primarily focuses on washed processes, they also support select producers in executing special preps, including honeys and anaerobic naturals. this lot from Santa Barbara was processed as an anaerobic natural, with cherries first floated and sorted, then fermented in sealed conditions before being dried on marquesinas, patios, or mechanical dryers, depending on weather. a flexible, quality-driven approach enables producers like Jhon to develop distinctive and process-driven profiles with consistency and control.