This Ecuador Gesha from Hacienda La Papaya (Juan Peña) is washed and grown in the Saraguro region. The bean is Gesha and offers a tropical, floral profile with kiwi, lemon custard, and rose notes. The cup can vary with brew method, but the coffee is presented with a highly floral body and tropical acidity.
High in Wyoming's windswept plains, Coulter Sunderman has transformed the frontier coffee narrative since co-founding H&S with Joshua Heien in 2014, moving from his roasting apprenticeship at Coal Creek to establish a data-driven approach that thrives on geographic isolation. Their roasting philosophy operates at the intersection of precision analytics and high-altitude innovation, utilizing Cropster software to track every variable. This Good Food Award-winning roastery represents the evolution of "cowboy coffee" into something sophisticated yet accessible, proving that exceptional specialty coffee can flourish in the most unexpected terroir.
