This single-origin Colombian coffee from El Diluvio farm is located on the slopes of Nevado del Ruiz in Herveo. The Caturron variety was processed through an anaerobic fermentation of 144 hours with mixing every 12 hours, followed by mechanical slow drying for 6 days below 40°C. This blended fermentation technique adds different agents during fermentation to optimize flavor development.
Founded in 2008 by Steve Kraus in Phoenix AZ, Press Coffee Roasters employs Loring Smart Roasters to achieve consistent, quality results across their production. Their philosophy emphasizes direct trade and relationship based sourcing that honors coffee farmers' work and expertise. With multiple café locations throughout the Phoenix metro area, Press Coffee has become deeply embedded in the local community while maintaining their commitment to sourcing transparency and roasting excellence.
