COLOMBIA EL BOSQUE:

Finca El Bosque is owned by Albeiro Ramirez, and he acquired the farm back in 2014. The farm contains around 6500 coffee trees mostly of the Caturra variety and is located in Voreda San Carlos in the Urrao Municipality of Antioquia. Albeiro ferments his coffee for 48 hours in a tank with spring water the same day the coffee is picked and pulped. Then he dries on raised beds until the moisture content reaches 11.5% and is ready for export...

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Colombia El Bosque

In the small village of San Carlos lies the farm El Bosque. San Carlos is nestled in the majestic region of Antioquia, Colombia. This micro-lot from the farm is 100% Caturra variety and cups beautifully. It has a mouthwatering vibrant acidity and a supportive sweetness that creates an exciting but balanced cup. Notes of tangerine, lime, and orgeat (almond & rose water simple syrup) resonate in the final cup. This is an easy coffee to brew and share with others. It straddles the line of modern tropics and comforting sweetness.

Origin: Colombia

Region: Antioquia

Farm: El Bosque

Process: Washed & Raised-bed Dried

Elevation: 1900 meters

Variety: Caturra

Cup: Tangerine, Orgeat, Lime, Vibrant and Juicy

$ 19 .50
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COLOMBIA EL BOSQUE:

Finca El Bosque is owned by Albeiro Ramirez, and he acquired the farm back in 2014. The farm contains around 6500 coffee trees mostly of the Caturra variety and is located in Voreda San Carlos in the Urrao Municipality of Antioquia. Albeiro ferments his coffee for 48 hours in a tank with spring water the same day the coffee is picked and pulped. Then he dries on raised beds until the moisture content reaches 11.5% and is ready for export. This coffee found its way to us from Daniel Osorio at Traviesa Coffee. Working with Traviesa Coffee is a new relationship for us and our first purchase with them. 

 

 

DISCOVERING A GEM:

Typically in a week, I would say we get 10 -12 social media messages, 5-6 direct emails, and a few phone calls from unknown new producers asking us to try their coffees. All these producers are people we have never met or bought from in the past. Usually, this comes with a package or two as well.  This is on top of the ridiculous amount of samples importers send us and our own producer relationships we manage. Altogether you reach about 25 -75 new coffees per week to cup. Most of the time, the coffees don’t pass the initial round of QC our incredible cupper Summer puts them through. She checks the coffee for visual defects, moisture content, and density. Then each coffee is sample roasted. She cups and scores each coffee flagging the samples that make it on to round 2, which for us each coffee must score 86 or above. From there we cup as a group, which includes, me (Jon), Marshall (Roaster/Green Buyer), Mark (Head Roaster), and Summer (Roaster, QC) and we decide on a purchase. 

 

 

I say all this because El Bosque is one of those rare examples where a random coffee sample ended up cupping fantastic, and we were able to purchase and bring into the states. Honestly, this doesn’t happen very often because of all the variables in coffee. Therefore, we were ecstatic to find an incredibly complex, bright, sweet cup that represented Colombia so well. It’s always great to find new gems and take time to appreciate all the hard work that goes into the coffee that each producer sends. It’s easy to become callous to new coffees especially when you cup so many bad ones; you can forget each sample no matter the quality represents a person's craft, sweat, and most of the time, their family. Great coffees like this humble us and bring us back to a place of remembrance and appreciation at the work and hustle of those in coffee trying to make a living.

 

 

SUGGESTED USE: 

FILTER - Stagg [X]
25g Coffee : 400g Water 205°F
~2:30

This coffee is citrus citrus citrus! We experienced lots of different citrus fruits with plenty of florals and almond. We liked the Stagg [X] for its ease of use. The tall brew column of the brewer and slightly coarser grind provided delicious acidity and sweetness in the brew. If under-extracted this coffee will be overwhelmingly acidic, just too bright and not complex. If over-extracted it becomes quite pithy, like biting into an orange rind. Look for clean and sweet citrus and complexity in this exciting Colombian coffee.

  

Wanna know more about how we brew? Then visit our brew methods page cause "this is how we brew it" (think Montell Jordan when reading that last part).

 

ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars, 
Pressure Profile: T0: 4s, T1: 4s, T2: 42s, T3-6: 0s
18.5g in : ~ 47g out @ ~32 seconds

 

This Colombian coffee is acidic and sweet! It takes a bit of time to extract, as seen in the 32s timeframe. We found that higher doses or shorter times made the acidity a bit overwhelming and tart. Lower dose and longer time helped dilute and balance the acidity to make a bright and floral espresso.

 

 

TRANSPARENCY:

Colombia El Bosque

This coffee comes from Traviesa Coffee, and they are a new relationship for us. But have a rich history, they are a Colombia based company that has worked in the coffee industry for four generations. We selected this micro-lot amongst a group of five coffees they sent us to sample. We purchased it at $3.50 per pound FOB and cupped it at an 86.75. The lot was fourteen 70 kilo bags. Traviesa is both an exporter and importer; therefore they are the entire supply chain for the coffee.

 

- The Coffee Commodity purchase price was $1.20/lb when we purchased this coffee.

- The Fair Trade Coffee minimum price was $1.60/lb when we purchased this coffee. 

 

We as a company believe transparency is unbelievably important. However, we decided only to list what is shown here because we don’t know where to stop. Do we list the amount of coffee lost in roasting due to moisture loss? Should we list our roaster Mark's salary? The warehouse rent? The utilities? The point of listing things above is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how Specialty Coffee can be different than other commodity industries. If you have concerns feel free to email us and I’ll write you back when I’m available. 

- Jon

 

RELATIONSHIP COFFEE

Relationship Coffee is an initiative we, at Onyx, have purposely created to describe our sourcing and buying practices and how we document them. Certifications like Direct Trade, Fair Trade, and others have impacted the coffee communities in mostly positive ways but also in some negative ways. We find that blanket terms and applying them to a multitude of business models no longer describes what we do.

 

In reality, every company is different, and we wanted to step out from the mold and create a new set of standards that exceeds in every department from quality to transparency to pricing. The growers, exporters, importers, associations, cooperatives, and other entities are always a set of relationships. To be honest, many are our friends as much as they are our producers and partners. We share information, family news, meals, housing, many faiths, and argue politics. Oh, and we love it. Relationship Coffee for Onyx is the mark of an honest exchange ethos that permeates our company, and we hope it encourages the growth of specialty coffee for the future.

 

GOALS

 

  • We visited the farm or cupping lab and listened to the producer/agronomist or head cooperative/association to ascertain better knowledge about the culture and practices.

  • We cupped the coffee, and it scored to our industry-high standards.

  • We do not buy futures or multiple harvests to ensure that what we cupped for that year is what we serve.

  • We do not ask for exclusivity from producers, binding their options.

  • We pay what the coffee is worth. This always is at least double Fair Trade minimum due to the quality we buy, and many times is three to ten times the amount.

  • We do not finance any coffee. Cash flow is just as important as final price. Coffee is paid in full upon delivery, and we pay a percentage up front upon contracting. 

  • We are completely transparent from price to logistics to cupping score, to who we work with buying and shipping coffee.

  • We work to set premiums after a contracted price to incentivize quality and community building. This can be .10¢ - .25¢ extra per pound or community projects such as school supplies in the growing village, sports jerseys, vented chimneys for kitchen fires, etc.

Pairs Well With