This coffee is sourced from smallholder farms in the Tobosi region of Los Santos, Costa Rica, at an altitude of 1800 meters. Processed at the Fatima Wet Mill using an anaerobic method, the cherries are fermented for two days before being dried in a greenhouse and finished on mechanical dryers. This coffee features a vibrant flavor profile with notes of strawberry taffy, cherry compote, and orange cream, complemented by a subtle tropical funk characteristic of the anaerobic process.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
