This washed Ethiopian coffee originates from the Dalé washing station in Sidamo's Wensho Woreda region, serving over 750 individual producers. The Heirloom variety beans are grown at 1750-2000 meters altitude. Coffee cherries are pulped with Penagos equipment and soaked overnight in fiberglass tanks to remove residual sugars. Parchment coffee is dried on African raised beds for up to 15 days with daily raking and afternoon cloth coverage. The tasting profile features Lemon Candy, Honeysuckle, and Oolong Tea notes.
Jerad Jay founded Vesta Coffee Roasters in 2015 in Las Vegas, starting with a micro drum roaster in his kitchen in downtown Las Vegas. The roastery now sources roughly 90 percent of its coffee directly from farmers and cooperatives at origin, with an emphasis on sustainable growing practices and long term relationships. Vesta roasts specialty grade coffee with a focus on balance and precision, letting the nuanced flavors of each lot come through. The operation has grown from that kitchen into a full roastery with multiple locations across Las Vegas, packaging in recyclable nitrogen flushed bags to maintain freshness.
