This coffee comes from the steep, biodiverse mountains of Sacchumba, Tectitán in Huehuetenango, Guatemala. It is produced by Jaime Moralez Pérez at Finca El Tarro, a small 0.88-hectare farm. The coffee is washed: cherries are depulped with a disc pulper, fermented for about two days, then washed and sun-dried on patios. Tasting notes include juicy apple, chocolate ganache, and caramelized sugar. The cup is described as elegant and comforting, with bright fruit clarity balanced by rich, milk-chocolate indulgence.
Brio Coffeeworks was founded in mid 2014 by Nate and Magdalena Van Dusen and operates as a woman owned specialty roastery in Burlington, Vermont's South End Arts District. The team roasts on a Diedrich IR 12 and follows a roast to order model, shipping or hand delivering within one to two days of production Monday through Friday. Sourcing focuses on small farms through ethical partnerships aligned with sustainability and low impact farming practices. The business is primarily wholesale focused, supplying cafés, restaurants, specialty markets, and co ops, and also serves as an authorised dealer for La Marzocco, Fetco, Mazzer, and Mahlkonig equipment with barista training to Barista Guild of America standards.
