This coffee is produced in Frontera, Chiapas, Mexico at 1,200m–1,600m altitude. It is shade-grown and processed using hand-depulpment, wooden-tank fermentation, and patio sun-drying methods. The beans offer tasting notes of green grape acidity, cacao-butter richness, and a creamy body. Suitable for pour-over, AeroPress, espresso milk drinks, and cold brew.
Black Sheep Coffee Roasters was established in 2004 in Bishop, California, making it the first roasting company in the Owens Valley. Owner Peter Schultz sources through a direct trade model, having personally visited farms in El Salvador, Nicaragua, and Guatemala to build relationships with growers. The roastery organises its range into three tiers: the Adventure Series, the Golden Bean Series, and the Trad Series, with a portion of profits from the Fat Trout coffee directed to watershed conservation through the Friends of the Inyo nonprofit. The retail café caters to Bishop's community of climbers, fisher folk, and outdoor enthusiasts, serving espresso drinks alongside breakfast and fresh baked pastries.
