This coffee is from Finca Rio Negro in Huila, Colombia, grown at 1650 meters altitude. The Papayo variety undergoes a washed experimental processing method developed by producer Felix Alberto Torres Morantes. The process involves adding mucilage and juice from coffee cherries to de-pulped coffee as a microbiological starter, followed by a heat shock treatment to retain metabolites and lactic acids. This experimental method enhances aromatic compounds and increases cup complexity. The coffee features flavor notes of rose, dragon fruit, red grape, with a complex and juicy profile.
Yellow Brick Coffee was founded in 2011 by siblings Anna and David Perreira, who began roasting in their parents' garage in Tucson before opening their first public location in 2014. The company operates as a specialty nano roaster on a San Franciscan SF 25, sourcing single origin beans from Africa, Mexico, and Central and South America through direct relationships with farmers. The Perreiras have traveled to Guatemala, El Salvador, and Honduras to visit producers firsthand, grounding their sourcing in personal connection rather than catalog selection. Yellow Brick's growth has been deliberately organic, starting with farmers market sales and restaurant accounts before expanding into retail and online distribution.
