STORY:

We’ve had the pleasure of working with Rigoberto and Luis Herrera for the past six years and have carried many different varieties of coffee from their various farms. They are third generation coffee farmers and have grown their original family farm into some of the premiere coffee farms producing high-quality Specialty in Colombia. Las Margaritas is one of their smaller farms where they focus on production of experimental varieties and processing methods...

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Colombia Las Margaritas Gesha *PRE-ORDER ONLY

We’re happy to feature another fantastic coffee through our longtime relationship with Rigoberto Herrera. His Las Margaritas farm is located in the beautiful Cauca Valley in Colombia. This Gesha placed 3rd at this year’s United States Roasting Championship, and its intricate, clean, flavorful cup makes it easy to see why this coffee is so fantastic.

THIS IS ONLY AVAILABLE FOR PRE-ORDER. WE WILL ROAST AND SHIP THIS COFFEE ON 6/27, WEDNESDAY. IF THIS COFFEE IS ORDERED WITH OTHER ITEMS THEY WILL ALL BE SHIPPED AT THE SAME TIME.

Origin: Colombia

Region: Valle del Cauca

Farm: Granja Las Margaritas

Process: Washed & Raised-bed Dried

Elevation: 1800 meters

Variety: Gesha

Cup: Jasmine, Peach, Tangerine, Cane Sugar, Floral, Mango, Juicy Body

$ 36
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STORY:

We’ve had the pleasure of working with Rigoberto and Luis Herrera for the past six years and have carried many different varieties of coffee from their various farms. They are third generation coffee farmers and have grown their original family farm into some of the premiere coffee farms producing high-quality Specialty in Colombia. Las Margaritas is one of their smaller farms where they focus on production of experimental varieties and processing methods. This farm was one of the first farms that Jon ever visited in Colombia. An exciting thing about coffees from Las Margaritas is that they always have a really unique flavor profile that can be specifically picked out on a cupping table, creamsicle and jasmine are always there. These coffees regularly cup consistently really, really well, and year after year. We only need to slightly tweak our roast profiles, which is evidence of Rigoberto and Luis’ extreme aptitude for consistency season after season. That makes them a favorite of ours for competition and coffees you’ll consistently see in our offerings.

 

COMPETITION SERIES - ROASTER CHAMPIONSHIP:

This coffee is the first release in our series of competition coffees that we used at the US Coffee Championships this year. Mark, our head roaster, choose the Las Margaritas Gesha and with it, he won 3rd place in the Roaster Championship. The Roaster Championship is composed of two different challenges. The first is roasting a coffee that competitors are unfamiliar with and roasting it at the competition. The second part consists of them bringing a coffee they chose and roasted. Mark picked the Las Margaritas Gesha out of an extremely impressive set of competition coffees that we cupped. He prepared a presentation on the coffee's attributes, why he chose to roast it the way he did and gave the judges a great idea about how the coffee would taste. We’re incredibly proud of Mark and all of his accomplishments.

 

MARK MICHAELSON'S COMPETITION COFFEE:

"I chose to compete with this coffee because of the sweetness and complexity of the coffee, my history with Cafe La Granja, and how the roaster competition operates. I began my relationship with this coffee four years ago. We brought in both the washed and natural versions of this coffee. The complexity and depth of flavor I experienced was unreal. I still remember thinking, "this is what Gesha coffees are supposed to taste like.” The coffee I chose for competition tastes as good as I remembered. It has deep sweetness throughout, mango and tropical fruits, a juicy body, and balanced acidity. I knew these flavors would be great in the roaster competition because it would be judged in both a blind cupping and in a batch brewer."

  

MARK'S SUGGESTED USE:

"My suggestion for brewing the Las Margaritas Gesha is full immersion. I prefer the Clever Dripper. My recipe is typically 24g of coffee to 400g of water. I do my initial pour of 50g and let it bloom for 30 seconds. Afterward, I stir the coffee three times. I then continue pouring the rest of the 350g of water and cover it. Depending on the grind setting, I begin draining around 3 minutes. My goal is for the drain to finish in under 4 minutes."

 

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).

 

TRANSPARENCY:

Colombia Las Margaritas Gesha

This is a Relationship Coffee from our friends at Café Granja La Esperanza. We paid $18 per pound and bought 100 kilos. When we cupped it, we gave it a 90 and Royal NY helped bring the coffee to the US for us. 

 

- The Coffee Commodity purchase price was $1.18/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.

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