The Variety

Banexport

From their work with smallholder farmers to the meticulous management of their experimental farm, Juan Martín, the lots we source in partnership with Banexport have become a cornerstone of our coffee program. What began 15 years ago has grown into a thriving relationship, providing us with a seasonal supply of regional lots from smallholders, which anchor many of our blends, as well as single-farm lots that showcase unique varieties and precise processing, keeping our Single Origin menu dynamic. While coffee from Juan Martín remains a staple in our lineup, this year we had the opportunity to source from a new farm, La Laja, that shares the same inspired approach to coffee production.

La Laja

James Fernández grew up surrounded by coffee, learning the trade from his parents and grandparents. Though curiosity about other crops led him to briefly stray from coffee, the connection proved too strong to resist. He returned to his roots and established his farm, La Laja, in the town of Betania in El Tambo, Cauca. Starting with Castillo, a traditional Colombian variety, James later expanded into selling seedlings. It was during this time that he encountered the Geisha variety, which inspired him with its unique sensory qualities. Using the best seedlings he could find, he established his own Geisha plot at La Laja.

While developing La Laja, James simultaneously pursued a career as a laboratory assistant, quickly earning a reputation as one of Cauca’s most renowned cuppers. His sensory expertise, paired with his experience growing coffee, gives him a unique, holistic perspective on his coffee that enables him to continually refine and improve his processes on the farm.Today, La Laja spans 8 hectares and is a thriving garden of special varieties, including Geisha, Sudan Rume, Pink Bourbon, and Orange Bourbon.

Keep It Simple

Debuting on our menu for the first time, this lot represents a limited harvest from La Laja’s first Geisha plants, showcasing James’s simple yet meticulous approach to processing. After being harvested in the morning, cherries were carefully sorted and pulped in the afternoon before undergoing a 48-hour fermentation in open-air tanks. The beans were then washed twice and transferred to raised drying beds, where they dried for 11 days in a covered area, rotated four times a day to ensure consistency,

Look for

Green Grape | Orange Blossom | Honey

This Coffee is in Season.

Shop this Post

Recommended Searches