Heirloom coffee from Gedeb/Yirgacheffe region, Ethiopia, grown at 1900-2300 meters elevation. Double fermentation processing with two distinct fermentation stages—one in mucilage and another after full washing. Flavor profile includes roasted plum cake, champagne grape, and silky body.
Four Barrel Coffee is an independent, locally owned roastery in San Francisco that sources almost all of its coffee directly from third generation farmers and mill workers in Latin America, Indonesia, and East Africa. Roasting takes place on a vintage 1957 German machine, and the process is entirely manual, relying on highly trained people rather than computers to control heat and airflow. The roasting style is focused on cleanness, sweetness, acidity, and complexity. Four Barrel operates a pair of cafes in San Francisco and holds a partnership stake in The Mill.
