A TALK WITH FRANCISCO GAMBOA

How long have you been producing coffee for?
I’ve been producing coffee my whole life.

When was Finca Los Mangos Founded?
I bought the farm 20 years ago from my Grandmother.

What generation coffee grower are you?
Third generation

Why do you continue growing coffee?
Coffee is the best crop that grows on my farm. I would have grown more coffee in the past, but the low prices discouraged me from planting more coffee...

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Colombia Francisco Gamboa

Francisco Gamboa has grown a beautiful micro-lot of the Typica coffee variety for you to try today. This incredibly complex coffee showcases some of the best of Huila, a famous coffee growing region in the central-west portion of Colombia. You'll find this coffee breathes fresh sugar-dense notes upon grinding. When hot caramel, tangerine, and fresh cherry notes appear, and it cools with a botanical sweetness and cacao.

Origin: Colombia

Region: Huila

Farm: Los Mangos

Producer: Francisco Gamboa

Process: Washed & Raised-bed Dried

Elevation: 1500 meters

Variety: Typica

Cup: Caramel, Tangerine, Pecan, Dried Cherry

Size:

12 oz 5 lbs
$ 19
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A TALK WITH FRANCISCO GAMBOA

How long have you been producing coffee for?
I’ve been producing coffee my whole life.

When was Finca Los Mangos Founded?
I bought the farm 20 years ago from my Grandmother.

What generation coffee grower are you?
Third generation

Why do you continue growing coffee?
Coffee is the best crop that grows on my farm. I would have grown more coffee in the
past, but the low prices discouraged me from planting more coffee. I like the prices I’ve
been getting now, so I’ll consider planting more coffee of Bourbon Rosado (Pink Bourbon) and Gesha.

What is the hardest part about producing coffee?
Finding labor to pick the cherries, because they are very scarce at times.

What do you feel proud of regarding your coffee business?
Lately I feel very proud of obtaining a good price. It makes me feel proud and happy to see my farm and my lifestyle improve as compared to the past, it’s a very beautiful thing.

What would you like to say to the roasters and consumers who drink your coffee?
I’d say that with all my heart and all my effort I’ll continue working hard to produce
good quality.

 

TYPICA

The coffee variety Typica is one of the oldest cultivated varieties in the coffee arabica lineage. Historically Typica was first found in Ethiopia and was taken to Yemen and then widely stolen or distributed globally for cultivation. Physically you can tell when a coffee is a Typica, based on the extremely tall trees the cherries grow on. Also, they tend to produce a small yield of coffee beans that have a higher density. This usually results in flavor complexity, higher sweetness, and better acidities attributed to the increased nutrient-dense fruit. They are however extremely vulnerable to “Leaf Rust” disease that coffee plagues farms around the world. Because of this, we see less and less Typica offered every year. That is one of the most exciting things about finding a single Typica variety of coffee in a micro-lot this large.

  

SUGGESTED USE

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). 

 

FILTER - Kalita Wave Dripper
25g Coffee : 400g Water 205°F
~3:00 Drain Time

This is the recipe we are using in our cafes because we love the fruitiness, while the caramel and pecan notes make this a very approachable coffee. It is friendly to dial-in, grinding at a standard grind setting for the Kalita Wave we have a fairly quick drain time. This coffee tastes like caramel and tangerine, with maraschino cherry taking over as the coffee cools with a pleasant nutty and pastry finish. If you under-extract this coffee by draining too fast, it becomes tart and lacks the sweetness in the middle and aftertaste. If you over-extract this coffee, it becomes very drying and unpleasant, like licking a stamp.



ESPRESSO - Modbar EP
Brew Temp: 198°F, Line Pressure: ~3.5 bars, Max Pressure: 9 bars
Pressure Profile: 0 sec to 4 sec - line pressure, from 4 sec till done - 9 bars
19g in : ~45g out @ ~26s

This espresso brings out dark cherry, caramel, citrus zest, and pecan. It reminds us of flavor profiles we used to seek for our Geometry Blend. It really pops as espresso and is very good in milk, think of cherry pie in the cup. If you under-extract this coffee, it will taste sour with overpowering citrus and lack the warm sweetness of cherry and caramel. If you over-extract, the espresso tastes bitter like unroasted pecans and cherry cough syrup. This coffee was pretty difficult to over-extract, however, with shots longer or larger getting sweeter, but lacking the fruity complexity we experienced within these parameters.



TRANSPARENCY

Colombia Francisco Gamboa

This coffee came by way of our friends Collaborative Coffee Source. Collaborative is one of those fantastic boutique importers that we always look forward to working. We paid $4.55 per pound to Collaborative Coffee Source. We cupped this coffee at an 87 and purchased nineteen 70-kilo bags.

 

- The Coffee Commodity purchase price was $0.98/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 the 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.

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