Peru Finca Tasta is a single-origin coffee from Junín, Peru, grown at 1400-1600 meters elevation on Finca Tasta. The coffee is produced using an anaerobic natural fermentation process, where ripe cherry is hermetically sealed in cylinders for 60 hours to allow extended fruit maceration without decomposition, then dried on raised beds. The variety is Cattura. This innovative processing method creates distinctive flavor characteristics from the extended anaerobic fermentation.
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.
