This half-caffeinated blend combines coffee from Central and South America, specifically from Oaxaca and Cauca regions at 1200-1600 meters altitude. The varieties are Castillo and Caturra. The decaf portion uses EA (Ethyl Acetate) natural decaffeination, a sugarcane-based process where coffee is steamed and washed with ethyl acetate to remove caffeine. The flavor profile features milk chocolate, agave, and pecan notes.
Jerad Jay founded Vesta Coffee Roasters in 2015 in Las Vegas, starting with a micro drum roaster in his kitchen in downtown Las Vegas. The roastery now sources roughly 90 percent of its coffee directly from farmers and cooperatives at origin, with an emphasis on sustainable growing practices and long term relationships. Vesta roasts specialty grade coffee with a focus on balance and precision, letting the nuanced flavors of each lot come through. The operation has grown from that kitchen into a full roastery with multiple locations across Las Vegas, packaging in recyclable nitrogen flushed bags to maintain freshness.
