This Costa Rican coffee is from the West Valley region, grown by Max Salazar at La Isabela farm at 1550-1700 meters altitude. The varietal is Kenia Gesha, processed using fermentation methods at Max Salazar Micromill. The coffee features flavor notes of fruit loops and jasmine ice cream.
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.
