This coffee is an SL-28 variety grown in the West Valley region of Costa Rica at an altitude between 1200 and 1900 meters. Produced by the El Venado farm, this lot is processed using the Yellow Honey method, which retains some of the fruit mucilage during drying. The cup profile features toffee-like sweetness, cooked fruit, and raisin notes, balanced by a bright, tart acidity and a candy-corn sweet finish.
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
