This coffee is a Gesha variety from El Guatalón farm in Santa Rosa, Guatemala, grown at 1700 meters elevation. It is processed using anaerobic fermentation, where cherries harvested at peak maturity (22 brix sugar content) are fermented for 96 hours in sealed oxygen-free tanks, then dried on raised beds for 30 days. The farm has been producing coffee since the 1940s under the Juarez family. This lot scored 90 points and was a top 20 finisher in the 2019 Cup of Excellence. The cup profile is delicate, complex, and floral with notes of tropical fruit, tangerine, and jasmine.
Elevator Coffee was founded in 2016 by Jay Sycip and Andrew Coe in Portland, Oregon. Coe, the head roaster and coffee buyer, won the 2023 U.S. Coffee Roasting Championship and placed third at the World Coffee Roasting Championships in Taipei the same year. The roastery previously operated a cafe in SE Portland until Fall 2020, then pivoted to a wholesale and online model, roasting to order and shipping weekly. A 96 point Coffee Review score ranks it among the top roasters in the Northwest. The ethos is summed up in a tagline: roasted by nerds, not snobs.
