This coffee is a Gesha variety from Finca Rosita, located in the Caranavi region of Bolivia at an altitude of 1750 meters. It is processed using an anaerobic natural method, where the coffee is fermented in sealed tanks for 4 to 5 days before being dried in the cherry for 20 to 25 days. The flavor profile is complex, featuring notes of dark chocolate, pomegranate, and pineapple, reminiscent of a complex red wine with a pleasantly drying finish.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
