This Geisha variety coffee is produced by Sebastian Ramirez at his farm in Quindío, Colombia. The cherries undergo a 48-hour carbonic maceration process in sealed tanks before being depulped and lightly washed. This white honey processing method allows residual sugars to remain on the bean, contributing to a complex flavor profile. The coffee is sourced from a facility that emphasizes precise processing standards to highlight the unique characteristics of the Geisha cultivar.
Metric Coffee emerged in 2013 from a partnership between Darko Arandjelovic, formerly of Caffe Streets, and Xavier Alexander, an Intelligentsia roaster since 2009. Operating from the West Fulton neighborhood of Chicago, Metric roasts on a meticulously restored 1961 Probat drum roaster, maintaining equipment that speaks to the roastery's appreciation for craft and precision. The company's recent expansion with Milli by Metric in a century old Avondale building reflects Metric's growth while staying true to its focus on quality, consistency, and ecological mindfulness in every roasted batch.
