This coffee is sourced from the CESMACH cooperative in the Chiapas region of Mexico, located in the buffer zone of the El Triunfo Biosphere Reserve. Grown at high altitudes in the Sierra Madre highlands, this shade-grown, organic coffee is processed using the washed method. It features a rich, full body with sweet and nutty flavor notes, including brown sugar, orange, and praline. The cup is characterized by a subtle acidity reminiscent of fresh oranges, providing a complex and balanced profile suitable for both drip and espresso brewing.
Brio Coffeeworks was founded in mid 2014 by Nate and Magdalena Van Dusen and operates as a woman owned specialty roastery in Burlington, Vermont's South End Arts District. The team roasts on a Diedrich IR 12 and follows a roast to order model, shipping or hand delivering within one to two days of production Monday through Friday. Sourcing focuses on small farms through ethical partnerships aligned with sustainability and low impact farming practices. The business is primarily wholesale focused, supplying cafés, restaurants, specialty markets, and co ops, and also serves as an authorised dealer for La Marzocco, Fetco, Mazzer, and Mahlkonig equipment with barista training to Barista Guild of America standards.
