This coffee is from Mexico, grown in La Concordia, Chiapas at about 1500 m. It features the Peñasco variety processed as Natural (natural/dry processing). Tasting notes include Strawberry, Sweet Corn, and Starfruit. The lot is part of a microlot selection and highlights a long drying and fermentation process to emphasize fruit-forward sweetness.
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.
