This coffee is a collaborative natural lot from the Loja province of Ecuador, produced by Inés Jiménez, Luis Jima Pardo, and Fernando Auquilla Vega. Grown at elevations between 1700 and 1800 meters in the Quilanga and Cariamanga regions, this blend features Typica, San Salvador, Catimor, and Catuai varieties. The cherries are fermented for 48 hours and sun-dried in marquesinas for 25 to 30 days. The flavor profile offers a balance of tropical sweetness and florality, with distinct notes of mandarin orange, white peach, and a delicate floral finish.
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.
