From Finca La Paz in Nariño, Colombia, this single-origin coffee was produced by Juan Francisco Alfonso Ortiz Sepulveda using an experimental macerated natural process. The beans are dried using a combination of shaded raised beds and mechanical drying drums. Tasting notes include cranberry, black cherry, almonds, citrusy kumquat, pickled plum, cherry syrup, dried cherry, chocolate, and dessert wine characteristics. The coffee offers a wild, sweet, and floral flavor profile with concentrated tartness from the unique curing process where cherries are bagged in a low-oxygen environment for four days.
Founded in 2008 by Steve Kraus in Phoenix AZ, Press Coffee Roasters employs Loring Smart Roasters to achieve consistent, quality results across their production. Their philosophy emphasizes direct trade and relationship based sourcing that honors coffee farmers' work and expertise. With multiple café locations throughout the Phoenix metro area, Press Coffee has become deeply embedded in the local community while maintaining their commitment to sourcing transparency and roasting excellence.
