In the same way that we curate a coffee menu that can meet the likes of anyone who comes to our doors, Edith and Ivan Meza Saravinga continue to experiment with processing methods so that roasters will be able to find a coffee they love. Edith and Ivan inherited Finca Tasta from their late mother, and although they’re relatively young farmers, they’ve been incredibly successful in producing top knotch coffees that commands the attention of many coffee buyers. We met Edith in late 2020, when her and Ivan’s coffees were already exported and most of it purchased. Luckily, we had the opportunity to sample the remaining washed coffees that our partner importers had at hand, and we were able to share this coffee with you all in 2021.
Edith and Ivan Meza Sagarvinaga, owners of FInca Tasta
For the latest harvest, we finally had the opportunity to try their other offerings. We received several samples of coffee that went through different processing methods. To no surprise, each coffee had distinct flavors and choosing only one was a challenge! When this happens, we do another round of tasting and talk through other coffees we have down the pipeline so that we can create a balanced menu. We also rank the coffees by preference so that, in case our first choice is sold out by the time we’re able to make decisions, we have something else lined up. While we don’t participate in coffee auctions, sometimes it certainly feels like we’re going head to head in a competition. When producers have really popular coffees, especially at limited amounts, it becomes a game of “how soon can I evaluate these coffees so I can have first pick in reserving coffees? While we just missed the mark to be able to buy our first choice, we were more than happy to get our second choice. In truth, each one of the coffees could hold a spot on our menu and we would have been happy with whatever was left!
In the honey process, coffee cherries are pulped after picking and then immediately placed on raised beds in parabolic dryers. The clear covers allow light in, keeps rain out, and allows wind to blow through open sides as the coffee dries.
In our second year of working with Finca Tasta, we’ve selected this versatile honey processed coffee. When doing R&D, we found that no matter what roast approach we took, it tasted delicious. Period! Each approach brought out different but positive flavor characteristics. During the past few years, we leaned towards honey processed coffees with a bit more bite in its acidity and more expressive fruit flavors. So this time around, our approach allows us to highlight the sweetness that makes this coffee so versatile. Its acidity is bright enough to remind us of a mandarin orange, and sometimes cranberry. However, its most defining characteristics are its syrupy, almost custard-y mouthfeel reminiscent of a ripe hachiya persimmon, and its toffee-like aftertaste. When this coffee is brewed with a heavier ratio or finer grind size, you get a rich cup that, when paired with a splash of half and half, is reminiscent of hazelnut creamer and autumn spices. It’s a coffee that’s well suited for the summer San Francisco fog!