This coffee is sourced from Edwin Calva's farm in Palanda, located in Ecuador's Southern Amazon region of Zamora Chinchipe. The farm grows Nestle Hybrid varietals at 1600 meters above sea level. The coffee undergoes an Anaerobic Double Fermented Washed process. The farm is part of the APECAP Association and represents a blend of heritage and innovation, with improved varieties introduced four years ago. The light roast features tasting notes of dandelion tea, pie crust, and apple chips.
Wasatch Roasting Company was founded in 2016 by Darren and Tonya Blackford after a trip to Costa Rica sparked their fascination with small scale coffee roasting. What started with a tabletop roaster has grown into an in house roasting operation in downtown Ogden, Utah, where the Blackfords roast specialty grade beans in small batches. The company sources from producers and importers who prioritize sustainable practices and fair compensation. Wasatch also doubles as a community gathering space, featuring rotating gallery exhibitions and work by local artists and artisans throughout the shop.
