This Costa Rican coffee comes from Don Eli in El Llano de La Piedra, San Marcos, Tarrazu region at 1600 meters altitude. Produced by Carlos Montero and his son Jacob, the coffee uses the Milenio variety. The anaerobic honey processing involves fermenting cherries in sealed tanks for 4-5 days, followed by depulping and sun drying on raised beds. The result is a fruity cup with clean characteristics. Tasting notes include almond, toffee, and cinnamon.
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.
