This coffee is from the Chimaltenango region of Guatemala at 1800 meters elevation, produced by smallholder farmers of the Panibaj community. The coffee is a blend of Catuai and Bourbon varieties, hand-harvested at peak ripeness. It is processed using the washed method with 48-hour fermentation in plastic tanks, washing, and approximately 12 days of sun drying. The coffee features tasting notes of red apple, graham, and plum.
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.
