This coffee is sourced from the Huila region of Colombia, grown at an altitude of 1700-1750 meters. Produced by farms including El Mirador, El Renacer, and El Recreo, it features the Pink Bourbon variety. The coffee undergoes a washed process, including 24 hours of fermentation in cherry, 30 hours of fermentation in tanks, and three weeks of sun-drying. It offers a flavor profile characterized by notes of tamarind, maple sugar, and blackberry, balanced by a juicy acidity and lingering sweetness.
Victrola Coffee Roasters was founded in Seattle in 2000 by Chris Sharp and Jen Strongin, and began roasting its own coffee three years later in a small back room of the original location. The company imports roughly 90 percent of its green coffee directly from the farmers and cooperatives it has built relationships with over two decades. Many of those coffees are shade grown, reflecting a commitment to sourcing practices that sustain the ecological systems where coffee is cultivated. That philosophy of equity and transparency runs through every part of the operation, shaping how Victrola approaches everything from producer relationships to the roasting process itself.
