This Gesha variety coffee is from Eber Olivera Baltazra's farm in Talea de Castro, Sierra Norte Oaxaca, Mexico, grown at 1600 meters altitude. The coffee is washed processed with cherries selected ripe, fermented in the fruit for 24 hours, pulped and fermented in tanks for an additional 36 hours, then dried on raised beds for 10-15 days. Eber practices agroecological techniques on his small plot. The region benefits from rainfall lasting about 8 months totaling over 1500mm per year and temperatures not exceeding 26°C. Flavor notes include yuzu, lilac, and honey. This is the first time Eber's coffee is available outside of Mexico.
Vivid Coffee was founded in 2015 by Ian Bailey in Winooski, Vermont, initially roasting on a five kilo machine in the back of a local ice cream parlor. Bailey built the company around direct relationships with small farms, in some cases purchasing entire harvests year after year to provide producers with stability and predictability. The roasting style is clean and precise, designed to let each coffee's terroir speak without interference. Vivid's sourcing framework is values driven, shaped by the realities of climate change, coffee plant disease, and the global coffee price crisis that affect the producers it works with.
