This coffee is sourced from the Huehuetenango region of Guatemala, where indigenous families cultivate coffee on small farms at altitudes between 1400 and 2200 meters. The coffee is processed using the washed method, with each family utilizing their own micro-mill for meticulous cherry selection and drying. This selection features a blend of Bourbon, Catimor, Caturra, Maragogype, and Pache varieties. It offers a flavor profile characterized by notes of baked apple, orange, and a general sweetness.
Yellow Brick Coffee was founded in 2011 by siblings Anna and David Perreira, who began roasting in their parents' garage in Tucson before opening their first public location in 2014. The company operates as a specialty nano roaster on a San Franciscan SF 25, sourcing single origin beans from Africa, Mexico, and Central and South America through direct relationships with farmers. The Perreiras have traveled to Guatemala, El Salvador, and Honduras to visit producers firsthand, grounding their sourcing in personal connection rather than catalog selection. Yellow Brick's growth has been deliberately organic, starting with farmers market sales and restaurant accounts before expanding into retail and online distribution.
