This coffee from Mexico’s Chiapas region, grown at about 1,600 meters elevation in the Triunfo Verde Biosphere Reserve, is a washed Typica and Yellow Bourbon lot. The cherries are hand-harvested, washed, and dried, producing a balanced cup with tasting notes of cactus fruit, plum, green grape, cacao, and baking spice. Roasted and packaged by Four Barrel Coffee for retail.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
