This community lot is produced by members of the SIPRO (Sierra Productora de Cafe) Amatenango de la Frontera cooperative in Chiapas, Mexico. It consists of a blend of Catimor, Catuai, San Ramon, and Villa Sarchi varieties. The coffee is processed using a washed method with fermentation periods ranging from 12 to 84 hours. The flavor profile is fruit-forward and juicy, featuring notes of toffee, caramel, and orange.
With roots in both Chicago and Istanbul, Four Letter Word was founded by a team with a background in design and a deep love for coffee's communal power. Their approach is minimalist and quality-driven, focusing on building strong, direct relationships with a select few producers each year. They roast with the intention of showcasing the pure, unadulterated flavor of the bean, letting the coffee speak for itself.
