A natural process coffee from Costa Rica, grown by Seilyn Jimenez in the San Carlos and Tarrazu regions at 1,600 meters altitude. This Catigua varietal was processed at the Abuelos Cafe Wet Mill and presents flavor notes of raspberry, papaya, and almond.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
