Washed Colombian coffee from Finca La Esperanza in Valle de Cauca, a farm owned by brothers Rigoberto and Luis Herrera. The coffee is a Caturra variety featuring cherries that are hand-sorted, floated, depulped, fermented for 24 hours, washed, and mechanically dried with low heat for 48 hours. This processing method highlights the fundamentals of coffee production with careful attention to cherry maturation and quality control.
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.
