This coffee is produced by Yessica Parra and her brother Diego through Diwan Coffee in Pitalito, Huila, Colombia. It features the Papayo varietal grown at 1750 meters altitude. The coffee is washed processed, with fully ripe cherries hand-selected, floated for quality control, and rested for 24 hours. After depulping, the beans undergo a 60-hour fermentation, are washed, and then sun-dried for 2-3 weeks with mechanical drying used if needed to finish. The flavor profile includes strawberry, caramel, and oolong notes with fresh fruit backed by cozy, spicy sweetness.
Methodical Coffee was launched in Greenville, South Carolina, in 2015 by a trio of friends David, Will, and Marco. They managed to blend Will’s background running a mobile coffee cart with Marco’s product design skills to build a brand that looks super elegant but feels totally warm and welcoming. Their roasting style is all about clarity and sweetness; they generally avoid the super-dark stuff in favor of clean, vibrant profiles that are easy to drink every single day. The packaging is famously beautiful, patterned and floral. It feels like the ultimate Southern hospitality take on specialty coffee.
