This single-origin coffee is from Diego Ramirez's farm in Q'antxabina, Huehuetenango, Guatemala, at 1750 meters altitude. It's a blend of Caturra and Mundo Novo varieties, processed as fully washed and dried on patios in the sun. The coffee features a unique "Arco Iris" (rainbow) processing method involving same-day depulping, 36-hour dry fermentation in tank, and careful sun drying with regular turning. Tasting notes include red grapes, candy apple, and caramel.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
