This coffee is a field blend from the La Joya farm in Casillas, Santa Rosa, Guatemala, grown at an altitude of 1610 meters. Produced by Jorge Cano, the coffee undergoes a unique processing method: a 12-hour anaerobic fermentation of the cherry, followed by de-pulping and a second 36-hour dry anaerobic fermentation in sealed bags, before being fully washed and dried on raised beds. The flavor profile features notes of berry jam, almond brittle, chocolate milk, and butterscotch, offering a medium roast with a rich, sweet character.
Have Fun Coffee was founded in Dartmouth, Nova Scotia, by Sonny and Luke Adamski as a sister operation to their established Good Luck Cafe. The roastery takes a deliberately accessible approach to specialty coffee, rejecting the solemnity that sometimes surrounds the craft in favor of straightforward enjoyment. Roasting is precise, using Cropster software with three thermocouples for exact temperature monitoring, and sourcing is ethically driven with a rotating seasonal lineup. Have Fun is a roaster that pairs professional rigor with an easygoing attitude, proving that taking coffee seriously and having fun doing it are not mutually exclusive.
