This coffee is a Pacamara variety grown at Finca La Bendicion in the Nueva Segovia region of Nicaragua at an altitude of 1400-1600 meters. It is processed using the honey method, where cherries are de-pulped and dried on African beds for 21 to 25 days. The flavor profile features notes of blueberry, papaya, and whipped cream, offering a big sweetness and creamy mouthfeel.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
