This coffee is a Castillo variety from the Los Eucaliptos farm in San Lorenzo, Nariño, Colombia, grown at an altitude of 1800 meters. It is a washed coffee, fermented in sealed containers for 30 hours and dried in parabolic dryers for 13 days. The flavor profile features notes of cedar, fresh fig, donut peach, and fresh cream, offering a layered and soft cup.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
