Rioblanco, Tolima
Many of the producers from the municipality of Rioblanco who deliver coffee to Las Brisas come from farming families and whose farms have been passed through generations. The average size of their farms ranges from 3 to 8 hectares. These small-scale coffee producers are passionate about coffee and dedicated to working in agriculture. The process for this coffee starts with a manual cherry picking focused on picking the ripe cherries and in some cases. Some coffee growers have started to apply an in-cherry fermentation in dry before pulping. At the wet mill, in each farm, the cherries are pulped without water after which the beans are traditionally left to ferment in the traditional open-air tiled tubs for 18 to 24 hours. Following this step, the coffee beans are washed in average 2 to 3 times. For drying, the beans are taking to parabolic covered patios or raised covered beds and the drying time depends on the farm which takes approximately 15 days. The final parchment coffee is sometimes stored in the farm for one to two weeks. A sample is taken by the coffee grower and delivered to the purchasing station to be analyzed by the Quality Analyst. Here it goes through a rigorous physical analysis first to measure moisture level, water activity and yield factor. After, it undergoes through the sensory analysis which will finally determine the quality grade of the coffee. Then, the coffee grower will bring the coffee to the warehouse to sell it depending on the feedback of the physical and sensory analysis. From the warehouse, the parchment coffee is sent to Caravela’s Dry Mill in Armenia where it is processed and sent to port. While this is a "community" lot, it has full farm level traceability through the work of our importing partner Caravela. Traceability - the financial history of a coffee - is a popular concept in the specialty coffee industry, and for good reason. It is an important step in the effort to care for the people involved in the first parts of the supply chain. Oftentimes though, actually getting the transaction history of a coffee is very difficult, and finding traceable coffees requires paying more for coffee and working with importing partners who are investing considerable amounts of time and money to specific locales at origin. We're thrilled to offer this delicious coffee that is also farm-level traceable.
Rioblanco, Tolima
Many of the producers from the municipality of Rioblanco who deliver coffee to Las Brisas come from farming families and whose farms have been passed through generations. The average size of their farms ranges from 3 to 8 hectares. These small-scale coffee producers are passionate about coffee and dedicated to working in agriculture. The process for this coffee starts with a manual cherry picking focused on picking the ripe cherries and in some cases. Some coffee growers have started to apply an in-cherry fermentation in dry before pulping. At the wet mill, in each farm, the cherries are pulped without water after which the beans are traditionally left to ferment in the traditional open-air tiled tubs for 18 to 24 hours. Following this step, the coffee beans are washed in average 2 to 3 times. For drying, the beans are taking to parabolic covered patios or raised covered beds and the drying time depends on the farm which takes approximately 15 days. The final parchment coffee is sometimes stored in the farm for one to two weeks. A sample is taken by the coffee grower and delivered to the purchasing station to be analyzed by the Quality Analyst. Here it goes through a rigorous physical analysis first to measure moisture level, water activity and yield factor. After, it undergoes through the sensory analysis which will finally determine the quality grade of the coffee. Then, the coffee grower will bring the coffee to the warehouse to sell it depending on the feedback of the physical and sensory analysis. From the warehouse, the parchment coffee is sent to Caravela’s Dry Mill in Armenia where it is processed and sent to port. While this is a "community" lot, it has full farm level traceability through the work of our importing partner Caravela. Traceability - the financial history of a coffee - is a popular concept in the specialty coffee industry, and for good reason. It is an important step in the effort to care for the people involved in the first parts of the supply chain. Oftentimes though, actually getting the transaction history of a coffee is very difficult, and finding traceable coffees requires paying more for coffee and working with importing partners who are investing considerable amounts of time and money to specific locales at origin. We're thrilled to offer this delicious coffee that is also farm-level traceable.
QUALITY YOU CAN COUNT ON
Why Does a Coffee’s Story Matter?
The story of coffee is a story of people all over the globe working incredibly hard to create this beverage we love so much. The story of a specific coffee - how it was grown and how the people involved in farming and transporting it were treated and compensated - is deeply ethical and inextricably tied to the coffee’s quality. Farmers can’t justify the cost, time, and labor required to make high quality coffee if they’re not compensated adequately for such a difficult undertaking. We take the stories of our coffees seriously out of concern for people and our love of coffee.
We specifically choose coffees and import partners based on quality and ethics. A wide range of ethical claims intended to offer quick peace of mind exist throughout the coffee industry, but we’ve found that the size and complexity of the supply chain don’t really fit into such convenient labels. Our approach is to work with farming and importing partners whose standards are oriented towards improving farmer well being through financial traceability, ever improving coffee quality, and sustainability.
What we're thinking about
Some of what we consider when sourcing and roasting
Why Roast matters?
Coffee is as complex as wine. It has the potential to have a wide array of flavors and aromas, varying levels of sweetness and acidity, and can possess body and flavors unique to the region and soil in which it was grown. These incredible characteristics can be destroyed by roasting or accentuated by it. We take account of many factors to roast each of our coffees with a tailored roast profile in order to develop this dynamic character in a way that creates a balanced yet interesting cup.
Washed, Natural - What Does Processing Mean?
Coffee starts as the seed of a small cherry-like fruit. Before it can be roasted coffee has to be processed - the skin and flesh of the fruit need to be fully removed and the seed dried. There are several ways that this can be accomplished. Two of the most common are “washed” and “natural” processing. Washed process coffee tends to have a more mild character because the skin and fruit are washed off of the seed before it is dried. Natural processed coffee tends to have a more wild and often very fruity flavor because the fruit is left on the seed for part of the drying process and some amount of natural fermentation occurs. We get excited about both washed and natural coffees. Have you tried both?
How elevation affects taste?
The elevation at which a coffee is grown doesn’t inherently make a coffee good or bad, though it can be used as an indicator of what quality to expect. At very high elevations, the coffee cherry is able to mature more slowly and a denser seed can develop. The density of the seed is important to us because a denser seed allows us to roast a more complex coffee. Along with the density, the elevation of coffee impacts its levels of sweetness and acidity and the flavor profile in general.
How to get the most of your cup?
What’s most important in a cup of coffee is that you enjoy it, whether brewed it with meticulously focused attention or poured it from a pot while you’re half asleep. Our coffee@home page has a lot to help you get the most out of your cup, but the first thing to do is to try a variety of coffees. Trying coffees from different origins will not only enable to you figure out exactly what you like, it will also increase your ability to perceive the complexity and nuances that make coffee such an incredible beverage. Let us know if you’d like any help selecting your next coffee to try or try out our Roaster’s Choice subscription to get a curated and seasonal variety.
Want to expand your knowledge? Check out La Barba Coffee Academy for all of our in-depth tips and tricks.
TRY THE FAVORITES
This coffee from Petronilo Martinez has a lot going on but all in balance. A rich creaminess is present when very hot and it gives way to a pleasant cranberry or pomegranate acidity as it cools. There is a mild and balancing pear-like sweetness throughout. A fantastic coffee as a brewed cup or an espresso shot.
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Juicy is the best way to describe this coffee. It's incredibly juicy in both sweetness and texture, though it's not a juicy coffee that overwhelms with in-your-face fruit notes, but maintains a milder flavor profile. If you've ever wanted to try or ever enjoyed a coffee that is naturally sweet, El Ahuaca is for you.
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Bright and citrusy coffees with a bit of an effervescent pop to them is what we (and a lot of you) are often looking for from Guji coffees. This washed coffee from the Hateso station in Guji's Dambi Uddo district is Guji par excellance. The citrusy pop entices in the dry aroma and persists in the cup's flavor as a sweet meyer lemon note with complex flavors of mint and fresh pear sweetness.
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This is a lovely coffee, with bright floral aromas and a citrus note but loads of tropical fruit sweetness and body. Its bright, complex, and very drinkable. It's our first time to offer a coffee that is 100% sidra variety and we'll be on the lookout for more sidra as well as other coffees from Guillermo Lomas.
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Never Run Out
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Never Run Out
Go easy on yourself & keep your favorites stocked. Subscribe now for the most convenient way to enjoy great coffee. We've got you covered - every 7, 14, 21, or 30 days.