This single-origin coffee is from La Paz, Bolivia, produced by Yulissa Chambi. The Red Catuai varietal undergoes an anaerobic fermentation process: held in sealed bags with water for 70 hours, then transferred to washing basins with fresh water for 20 hours in open air, and finally dried on raised beds with shade nets. The coffee exhibits bright, fruity characteristics with tasting notes of strawberry, lemongrass, and grapefruit. The roast profile emphasizes the juicy, fruit-forward cup with subtle citrus complexity.
Shoebox Coffee Roasters is a Chicago based micro roastery focused on light roast profiles that emphasize acidity, complexity, and fruit forward flavors. Founded by Maxwell, who previously roasted for Jimmy Beans, the operation is built around sourcing and small batch production. Shoebox conducts origin trips to build direct relationships with farmers, including work with Hacienda La Papaya in Saraguro, Ecuador, sourcing varietals like Mejorado, Sidra, and Geisha. New coffee drops are released every Sunday, roasted and shipped fresh. It is a young roastery that has quickly earned a following in the specialty coffee community for the quality and intentionality of its sourcing.
