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Colombia Finca La Fragua

The origin story of Finca La Fragua is a testament to the combined power of vision, energy, and grit. It was founded in 1876 by ancestors of Juanita Sinisterra, who currently runs the farm. The Sinisterra family purchased their processing equipment in London, shipped it across the Atlantic, and floated it hundreds of miles up the Rio Magdalena into the Central Cordillera of the Andes. From there, the equipment was hauled up the side of a mountain by mule and set in place. Then the farm was built around it, brick-by-brick.

We can’t resist drawing attention to the interconnectedness this — or any — cup of coffee represents. A few hours ago, when I drank my morning espresso, what I enjoyed was the result of a whirlwind of cooperative activity and transaction: Colombian coffee beans, processed on (old) British industrial equipment, roasted in Ann Arbor, MI., and prepared on an espresso machine from Milan, Italy.

  • Smooth body with flavors of almond & citrus
  • This coffee turned out great pretty much any way we made it. It was exceptionally flavorful as a siphon, and nicely sweet as an Aeropress. Filter methods were a bit milder, but still very smooth and pleasant.
  • La Fragua, Department of Cundiamarca, Colombia
  • Colombia, Typica, Tabi, Caturra
  • 1260-1800 m
  • Fully Washed; Dried on Raised Beds

  • Preferred Brewing Methods

    See all our coffee roasts and brewing methods on our Big Brew Board!

  • Coffee Roast
  • Profile
  • Pourover
  • Clever
  • Chemex
  • Aeropress
  • French Press
  • Espresso
  • Syphon
  • Colombia Finca La Fragua

  • Smooth body with flavors of almond & citrus
  • Vanilla sweetness with a grapefruity tang
  • Velvetty, notes of butter and vanilla
  • Great Body, Nuts and Cocoa
  • Dry, fruity, and sweet