This coffee is from Finca La Asunta in La Asunta, Sud Yungas, Bolivia, owned by Juan Carlos Huanca. The 7-hectare farm has 3 hectares planted with coffee, producing 2,250kg annually. Grown at 1,550 meters altitude, the coffee features varieties including SL-14, SL-28, Nyasaland, and Bugisu. The coffee undergoes washed processing with dry fermentation for 22 hours followed by drying on raised beds for 7 days. Juan planted Gesha to produce new and exciting profiles in the region. The roast level is very light (Agtron 111) with tasting notes of Juicy Fruit, Rose, and Lucky Charms.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
