New Arrival (2026 Harvest) from Francisca Francisco. 80% of Francisca’s coffee is roasted for friends at Deep City Brunch in Burlington, Vermont. The coffee is from the community of San Juan Juquila Vijanos in the Sierra Norte of Oaxaca, with Typica, Bourbon, and Marsellesa varieties. Processing is Washed with traditional methods, and the coffee is grown in Mixteca, Oaxaca at elevations around 1600 masl. Flavor notes include chocolate, almond, and blackberry.
Origin
Sierra Mixteca Alta (Mexico)
Flavor Notes
Chocolate, Almond, Blackberry
Roast Level
—
Processing
Washed
Typology
ArabicaTypica, Bourbón, Marsellesa, Mundo Novo, Oro Azteca
Vivid Coffee was founded in 2015 by Ian Bailey in Winooski, Vermont, initially roasting on a five kilo machine in the back of a local ice cream parlor. Bailey built the company around direct relationships with small farms, in some cases purchasing entire harvests year after year to provide producers with stability and predictability. The roasting style is clean and precise, designed to let each coffee's terroir speak without interference. Vivid's sourcing framework is values driven, shaped by the realities of climate change, coffee plant disease, and the global coffee price crisis that affect the producers it works with.
