This coffee is from El Espejo farm in Colombia, produced by Gabriel Ricardo Ávila. It features the Tabi variety, a Colombian hybrid combining Bourbon and Typica lineage designed for disease resistance. The processing begins with whole cherries sealed in barrels for 36 hours of anaerobic fermentation, followed by depulping and another 25 hours of fermentation. Drying takes approximately one week with a 48-hour rest period before a second drying phase, then rests 20 days in parchment. The honey process creates a cup with passionfruit, blackberry, lychee, and papaya notes with round, syrupy texture, clean finish, and lively red fruit acidity.
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
