This coffee is a Yellow Catucai variety from Fazenda Samambaia in the Santo Antonio region of Brazil, grown at an altitude of 1100 meters. It undergoes a 48-hour aerobic fermentation process, where coffee cherries are stacked in thick layers to enhance microbial activity and fermentation before final drying. The resulting cup features a flavor profile of tropical fruits, red wine, and milk chocolate.
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.
