This coffee is grown in the Jinotega region of Nicaragua at an altitude of 1325 meters. Produced by Maria Maritza and Francisco Sanchez on the Santa Teresita and Los Nogales farms, this selection features a blend of Red Catuai, Red Caturra, Yellow Caturra, and Bourbon varieties. It undergoes a carbonic maceration natural process, resulting in a distinct flavor profile characterized by notes of pink lemonade, fruit snacks, and rum.
Origin
Jinotega (Nicaragua)
Flavor Notes
Rum, Pink Lemonade, Fruit Snack
Roast Level
—
Processing
Carbonic Maceration Natural
Typology
ArabicaRed Catuai, Red Caturra, Yellow Caturra, Bourbón
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.
