This coffee is from Ecuador Finca Cruz Loma, specifically the La Argentina region of Huila, produced by Wbeimer Lasso and Juliana Guevera. The Geisha varietal is washed-processed with coffee cherries depulped, fermented for 36-48 hours, and dried in the shade for 20-30 days. Tasting notes include Meyer Lemon, Lilac, and berries with a light, crisp roast profile.
Shoebox Coffee Roasters is a Chicago based micro roastery focused on light roast profiles that emphasize acidity, complexity, and fruit forward flavors. Founded by Maxwell, who previously roasted for Jimmy Beans, the operation is built around sourcing and small batch production. Shoebox conducts origin trips to build direct relationships with farmers, including work with Hacienda La Papaya in Saraguro, Ecuador, sourcing varietals like Mejorado, Sidra, and Geisha. New coffee drops are released every Sunday, roasted and shipped fresh. It is a young roastery that has quickly earned a following in the specialty coffee community for the quality and intentionality of its sourcing.
