This single-origin coffee from Finca Anaya in Huila, Colombia is produced by Felix Alberto Torres Morantes at altitudes between 1750-1830 meters. The Ombligon variety undergoes an experimental 48-hour co-fermentation process with yeast and ripe strawberries added to the depulped coffee in sealed containers, followed by washing and slow drying. The result is an intensely flavored coffee with notes of freeze-dried strawberries, watermelon candy, and hibiscus with juicy characteristics.
Yellow Brick Coffee was founded in 2011 by siblings Anna and David Perreira, who began roasting in their parents' garage in Tucson before opening their first public location in 2014. The company operates as a specialty nano roaster on a San Franciscan SF 25, sourcing single origin beans from Africa, Mexico, and Central and South America through direct relationships with farmers. The Perreiras have traveled to Guatemala, El Salvador, and Honduras to visit producers firsthand, grounding their sourcing in personal connection rather than catalog selection. Yellow Brick's growth has been deliberately organic, starting with farmers market sales and restaurant accounts before expanding into retail and online distribution.
