A full-bodied Mayan roast from Honduras, decaffeinated using a natural water process. Sourced from San Vicente, which works with over 1,500 producers near Lake Yojoa. The coffee is grown at elevations between 800 to 1,524 meters in volcanic soil. Varieties include Bourbon, Catimor, Catuai, and Pacas. Harvest occurs from February to May, with mechanical drying process.
Coffee on the Porch is a micro roastery in Camden, Maine, founded by Dan Dishner, a retired teacher and photographer who turned a blending hobby into a small batch operation. Dishner roasts on a 5K US Roaster Corp machine, producing about ten pounds per batch from green beans sourced across roughly 20 countries. Each blend is developed through meticulous cupping and flavor profiling, with signature offerings like Mack the Knife combining six or more origins into layered compositions. Orders ship within days of roasting, and the coffee is stocked at over 40 Maine retailers, from bookshops and markets to restaurants and sailing schooners along the Midcoast.
