Tasting Notes:
Lemon Curd, Berries, Lime Zest
Producer:
The nights are cool in Sakicha Village, West Guji, Ethiopia where coffee ripens at just the right pace to coax complex flavors and sweetness from the cherries. Smallholder producers from Sakicha and surrounding villages bring their cherries to the nearby washing station. This beautiful coffee is sourced from Aklilu Kassa, whose family, according to legend, built “the road into Guji.” Deeply rooted in the area, he and his family own or support a wide network of washing stations and farms. This lot is drawn from several of those sites, and curated to a specific flavor profile by Catalyst Coffee.
Cultivar:
Badessa, Wolichu, Kudhume
Process:
Washed
Elevation:
1980-2150M
Sakicha, Bule Hora, West Guji
We are excited about this remarkable lot from Telila washing station, owned and operated by the highly skilled team led by Mike Mamo, in Western Ethiopia. Despite being a relatively new player in the industry, Telila has quickly made a name for itself, thanks to its unwavering commitment to producing exceptional coffees. This fourth harvest from Telila is nothing short of delightful - the drying is painstakingly thorough, and the resulting cup profiles are remarkably distinct. Lots are sorted by kebele upon arrival at the washing station - a rarity in the Ethiopian coffee scene. This unique approach to lot separation is just one of the many ways in which Telila sets itself apart from the competition.
Sakicha, Bule Hora, West Guji
We are excited about this remarkable lot from Telila washing station, owned and operated by the highly skilled team led by Mike Mamo, in Western Ethiopia. Despite being a relatively new player in the industry, Telila has quickly made a name for itself, thanks to its unwavering commitment to producing exceptional coffees. This fourth harvest from Telila is nothing short of delightful - the drying is painstakingly thorough, and the resulting cup profiles are remarkably distinct. Lots are sorted by kebele upon arrival at the washing station - a rarity in the Ethiopian coffee scene. This unique approach to lot separation is just one of the many ways in which Telila sets itself apart from the competition.
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 the 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
A monument to what coffee is and can be, this directly sourced Gesha has a distinct peach note with a pineapple acidity and delicate caramel character. All is the result of meticulous farming and a scientific approach to processsing.
- Regular price
- $50.00
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- $50.00
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This natural process coffee of heirloom varieties from the is super clean with mango and strawberry notes that sit on top of honey sweetness.
- Regular price
- FROM $22.00
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- from $22.00
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This small-batch La Barba coffee has been brewed hot and made cold in seconds utilizing Snapchill Technology. We can now present our coffees cold—without dilution, oxidation, or additives. Shelf stable, refrigerate after opening.
- Regular price
- $27.00
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- $27.00
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Another outstanding coffee from Diego Bermudez. This coffee gets better every day we drink it with more fruit and floral characteristics coming out on top of an incredibly clean and sweet body - the result of meticulous farming, a double fermentation, and thermal shock washing.
- Regular price
- $30.00
- Sale price
- $30.00
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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.