This coffee is from the municipality of Ixtlán de Juárez in the Sierra Norte region of Oaxaca, Mexico, specifically from the township of Santo Domingo Cacalotepec. It is grown at altitudes ranging from 1,350 to 1,450 meters above sea level. The blend consists of Typica, Bourbon, Mundo Novo, and Gesha varieties. The coffee is washed processed, with hand-selected cherries at peak ripeness, de-pulped, fermented for 16 hours, washed with clean water, and patio dried for 6 days. This is a collaborative effort from seven producers growing coffee under shade trees. Flavor notes include brown sugar, dark chocolate, berries, cinnamon, chocolate, and lemon.
Origin
Sierra Norte, Oaxaca (Mexico)
Flavor Notes
Berry, Lemon, Cinnamon, Chocolate, Dark Chocolate, Brown Sugar
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.
