This coffee is a Yellow Bourbon variety from Fazenda Samambaia in the Santo Antonio region of Brazil, grown at an altitude of 1100 meters. It undergoes a 120-hour anaerobic fermentation process where cherries or pulped beans are sealed in airtight containers to monitor temperature and pH levels before being dried on raised beds. The resulting cup features a flavor profile of candied fruits, caramel, and honey.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
