This Ethiopian coffee originates from the Yirgacheffe region in Banko Gotiti, sourced from smallholder farms at 1900-2300 meters altitude. The beans are processed using a pineapple co-ferment anaerobic natural method, a specialized fermentation technique. The coffee features heirloom varietal genetics and develops complex flavor notes of strawberry yogurt, pineapple, and cola.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
