This coffee is produced by Mariela Velazco in the Juan Solarte vereda of Nariño, Colombia, where she has been growing coffee for over 35 years. Grown at an altitude of 1600 meters, this Gesha variety lot undergoes a washed process with 18-24 hours of traditional fermentation. The cup profile is characterized by sparkling aromatics and flavor notes of clementine, apricot, sweet almond, and coffee flower.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
