This coffee is produced by seven small family-owned farms in the municipality of Popayán, Cauca, Colombia. The beans are processed using a washed method, involving overnight maceration followed by depulping, fermentation, and drying on raised beds. Roasted to a medium-dark level, this coffee offers a complex flavor profile featuring notes of dark chocolate, tangerine peel, and toasted walnut. It is characterized by a medium-heavy body and a soft citrus acidity that brightens as the cup cools.
Founded in 1983 by Mike McLaughlin, a Richmond schoolteacher, alongside Pete and Bob McLaughlin, this family owned roaster began with a repurposed peanut roaster holding just 10 pounds per batch. Based in Emeryville, California, McLaughlin has evolved into a multigenerational operation with Mike's son Mark rejoining the family business after a career in Silicon Valley tech. The company sources and roasts premium coffee beans with the same precision and care it has maintained since its founding, blending traditional values with modern specialty coffee standards.
