Washed-process coffee from David Solano's Concepcion Buena Vista farm in Guatemala at 1500 meters elevation. Red Bourbon variety hand-picked at 25-26% brix ripeness, mechanically depulped, and fermented for 48 hours in open tanks before 7-10 days of patio drying. Light roast with tasting notes of milk chocolate, orange, and elegant character.
Victrola Coffee Roasters was founded in Seattle in 2000 by Chris Sharp and Jen Strongin, and began roasting its own coffee three years later in a small back room of the original location. The company imports roughly 90 percent of its green coffee directly from the farmers and cooperatives it has built relationships with over two decades. Many of those coffees are shade grown, reflecting a commitment to sourcing practices that sustain the ecological systems where coffee is cultivated. That philosophy of equity and transparency runs through every part of the operation, shaping how Victrola approaches everything from producer relationships to the roasting process itself.
