Tasting Notes:
Savory, Grapefruit, Molasses
Producer:
Isaias Fernandez
Cultivar:
IHCafe, Pacas, Catuai, San Ramon, Parainema
Process:
Washed
Elevation:
1600M
Finca La Fincona
Isaias Fernandez is a third-generation coffee farmer working a farm and processing facility that has been growing coffee since 1974. In addition to producing high quality coffee that we really love, we've sourced this coffee through an import partner who strives for transparency and even gives insight into the farming operation's financial breakdown. This kind of financial picture tells a much greater story of how the producers are treated in the purchase of coffee than is often told by numbers such as FOB pricing. This coffee is a great example of quality and care for the supply chain intersecting in a way that everyone wins.
Finca La Fincona
Isaias Fernandez is a third-generation coffee farmer working a farm and processing facility that has been growing coffee since 1974. In addition to producing high quality coffee that we really love, we've sourced this coffee through an import partner who strives for transparency and even gives insight into the farming operation's financial breakdown. This kind of financial picture tells a much greater story of how the producers are treated in the purchase of coffee than is often told by numbers such as FOB pricing. This coffee is a great example of quality and care for the supply chain intersecting in a way that everyone wins.
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
Emma Chantre's coffee has a spice note (clove) that is so exciting. There's just a bit of a punch to the spice note along side a sticky, honey sweetness.
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This is our second ever coffee from Congo, and we couldn't be more pleased. We've been enjoying it as a bright espresso as well as a filter coffee. As a filter coffee it's got a tangy acidity, think green tea with a some honey that has contributed both sweetness and a bit of body. The balance of strong sweetness and acidity in this coffee comes in notes of juicy peach (sweetness) and kiwi (acidity).
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This coffee from the Barichu Cooperative Society is a very clean cup with berry flavor and a pleasant woodsy/earthy character that is followed by subtle spice characteristic. It has classic Kenyan acidity and slight tartness. Over the years, we've found that Kenyan coffees develop increasing complexity and depth as they "age" several days to a few weeks past the roast date, and so far we're finding that to be true with this Karindundu. Drink it fresh but feel free to rest it a little longer and notice how it evolves.
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This Peru is rich but also clean tasting. It has a chocolate character that gives way to a full bodied winey character. We've seen this coffee's flavor and balance develop nicely several days after roasting in a way that is a bit more pronounced that other coffees, so pay attention to how it evolves as you brew it across several days.
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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.