This washed coffee from Eiser Carranza's El Mirador farm in Lonya Grande, Amazonas, Peru is grown at 1800 meters altitude. The Bourbon variety undergoes an extended 120-hour fermentation process: 48 hours in cherry within closed GrainPro bags, followed by 72 hours in closed GrainPro bags after depulping. This fermentation technique emphasizes elevated acids, florals, and fruit characteristics before washing and drying on raised beds.
Founded in 2008 by Steve Kraus in Phoenix AZ, Press Coffee Roasters employs Loring Smart Roasters to achieve consistent, quality results across their production. Their philosophy emphasizes direct trade and relationship based sourcing that honors coffee farmers' work and expertise. With multiple café locations throughout the Phoenix metro area, Press Coffee has become deeply embedded in the local community while maintaining their commitment to sourcing transparency and roasting excellence.
