Grown at over 1,900 meters in Tasnaque, Nariño, Colombia, this coffee is produced by the Cortes family at Finca Santa Ana. The coffee is primarily Castillo with a smaller amount of Caturra variety. It is processed using a traditional washed method, involving fermentation for 8 to 25 hours followed by slow drying on raised parabolic beds for 8 to 10 days. This community-focused lot reflects the collaborative efforts of the family and local workers in the Nariño region.
Metric Coffee emerged in 2013 from a partnership between Darko Arandjelovic, formerly of Caffe Streets, and Xavier Alexander, an Intelligentsia roaster since 2009. Operating from the West Fulton neighborhood of Chicago, Metric roasts on a meticulously restored 1961 Probat drum roaster, maintaining equipment that speaks to the roastery's appreciation for craft and precision. The company's recent expansion with Milli by Metric in a century old Avondale building reflects Metric's growth while staying true to its focus on quality, consistency, and ecological mindfulness in every roasted batch.
