This coffee is a Wush Wush variety from Finca Zarza, located in the highlands of Bruselas, Huila, Colombia, at 1,800 meters altitude. The coffee is processed using a complex anaerobic method involving a 76-hour fermentation, oxidation, and a 24-hour submerged fermentation with heated water, followed by drying on covered beds. The flavor profile is vibrant and expressive, featuring notes of cacao, florals, red fruits, strawberry, and white tea, with a juicy structure and a clean, fruit-forward finish.
Reveille Coffee Co. began in San Francisco's North Beach neighborhood and has since expanded across the city and into Berkeley. The decision to roast in house came from a desire for full control over quality and supply, with all production now running on a German made Probat roaster. Their focus is on single origin coffees with seasonal rotations, roasted on the lighter side to bring out balanced and complex flavors. That shift to self roasting marked a turning point in defining their own identity and coffee program.
