Unique history of Paula 20
Brinx
Paula and Samuel are partners both in life and
in business that shares their passions around coffee. They are the leaders of
the production of specialtized coffees in their farm Santa Elena in a town of
the state Antioquia called Ciudad Bolívar. This is a privileged location at the
biological corridor of Citará in the Southwest region of Antioquia.
Samuel and Paula, share a common vision of
professionalizing coffee production with a low carbon footprint. Samuel has
been a leader in the research sector and has worked closely with governmental
entities such as COLCIENCIAS and Ruta N seeking to bring science and technology
to agricultural practices. On the other hand, Paula worked in the financial
sector leading commercial teams and today both are dedicated to the pursuit of
sustainable coffee production.
Their process is innovative and outstanding.
Starting with the system of harvesting then passing to the fermentation stage
where they carefully design different fermentation processes to get impeccable
characteristics. Afterwards, the beans get to the process of sun drying at an
exceptional solar house that enables them to highlight the notes of the beans
with controlled atmosphere in order to deliver natural and honey processed
beans. Once the coffee beans are ready, the storage and stabilization is as
important as the other stages, they rest their beans for a period of time
giving them the last touch of delicacy.
Santa Elena operates under the "cherry
center" model in which their neighbors can deliver their harvested
cherries and the team at Santa Elena can process them with their sustainable
practices. This model allows Paula and Samuel to have control of the quality of
the coffee beans and also benefit their neighbors.
Paula 20 Brix coffee is named after Paula
Concha. It's a natural processed coffee that perfectly represents their
innovative process that surpasses the traditional Colombian profile with the
plus of fruity notes typical of the natural process. It is a good base for an
espresso. Chocolatey and nutty cupping profile with plum, red wine and oak tree
flavors.
