Single-origin coffee from El Vergel Estate in Tolima, Colombia, sourced at 1450 meters elevation. Features the Sidra varietal, processed using the Mosto Anaerobic method—a specialty technique involving anaerobic fermentation with mosto (fermentation lixiviates from Java coffee containing bacteria and yeasts). This process enhances complexity and highlights the coffee's natural flavors. The estate, operated by the Bayter family, practices exhaustive research on fermentation control and continues experimental processing methods.
Nestled in Vermont, Okus Coffee Roasters crafts specialty coffee through meticulous micro batch roasting on select Tuesdays and Fridays. The roastery sources premium beans from Colombia, Rwanda, and Kenya, building direct relationships with origin partners. Every detail reflects environmental consciousness, from the 100% recyclable and compostable packaging to BPA free aluminum tins that preserve freshness. Their commitment to design excellence has earned recognition from the Specialty Coffee Association, establishing Okus as a model for sustainable, thoughtfully designed specialty coffee production.
