This coffee is a Gesha variety from the El Cerro farm in the Corazon de Chirinos region of Peru. It is processed using an extended ferment washed method. The flavor profile is dynamic, featuring notes of orange creamsicle, honeysuckle, and rooibos. It offers a juicy and creamy mouthfeel with citrus and tropical acidity, balanced by floral notes and a red tea finish.
High in Wyoming's windswept plains, Coulter Sunderman has transformed the frontier coffee narrative since co-founding H&S with Joshua Heien in 2014, moving from his roasting apprenticeship at Coal Creek to establish a data-driven approach that thrives on geographic isolation. Their roasting philosophy operates at the intersection of precision analytics and high-altitude innovation, utilizing Cropster software to track every variable. This Good Food Award-winning roastery represents the evolution of "cowboy coffee" into something sophisticated yet accessible, proving that exceptional specialty coffee can flourish in the most unexpected terroir.
