This coffee is a Geisha variety from Finca El Mirador in Honduras, grown at an altitude of 1750 meters. It is a washed coffee that undergoes a 48-hour cherry fermentation, followed by a 24-hour dry fermentation of the parchment in concrete tanks. The beans are then dried in a parabolic solar dryer for 25-28 days. This light roast coffee features a flavor profile of baker's chocolate, orange jell-o, and citra hops.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
