This coffee is grown at Finca Adolfo in the mountains of Marcala, Honduras, at an altitude between 1,400 and 1,540 meters. Produced by Bryan Adolfo Bautista Zelaya, this lot consists of Bourbon and Catuai varieties. The cherries undergo a 96-hour anaerobic fermentation in sealed bags before being dried as a natural process. The resulting cup features vibrant blackberry sweetness, delicate jasmine florals, and a bright, refined acidity, offering a silky texture and a clean, balanced finish.
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
