This coffee is sourced from the Cajamarca region of Peru, grown by approximately 500 producers in the Aromas de Valle group at an elevation of 1750-2000 meters. It is a blend of Caturra, Bourbon, and Gesha varieties. The coffee is processed using the Swiss Water Process, which removes caffeine without the use of chemical solvents. The flavor profile is characterized by notes of molasses, wafer cookie, and a sweet, layered finish, with sensory notes of purple fruits and stevia leaf.
Felicity Jones, Mike Romig, and head roaster Matthew Loiacono founded Touchy Coffee in 2018 as a roasting project, starting in a shared facility in Syracuse, New York before establishing a dedicated roastery in Troy in 2020. Their approach is minimal intervention: using empirical and high tech methods to calibrate and refine each roast without imposing too much on the coffee itself. Touchy does not blend coffees from different origins, farms, or producers. Every offering is single origin. They prioritize year over year relationships with the same producers, working with farmers who practice organic methods even when formal certification is not in place. The roastery is registered on the TYPICA direct trade platform.
