This coffee is from the Santa Maria de Dota region in Tarrazu, Costa Rica, grown at 1900 meters altitude. The variety is Catuai. It undergoes an anaerobic natural process where the most mature cherries are fermented in sealed plastic tanks in a controlled environment for 4-5 days, then pre-dried on patios for about 8 days, and finally dried in a greenhouse for an additional 15 days. The coffee is produced by Javier Solis, a university biology professor who operates a wet mill with his father Alfonso. Flavor notes include blackberry, Nerd's Clusters, and hazelnut.
Jerad Jay founded Vesta Coffee Roasters in 2015 in Las Vegas, starting with a micro drum roaster in his kitchen in downtown Las Vegas. The roastery now sources roughly 90 percent of its coffee directly from farmers and cooperatives at origin, with an emphasis on sustainable growing practices and long term relationships. Vesta roasts specialty grade coffee with a focus on balance and precision, letting the nuanced flavors of each lot come through. The operation has grown from that kitchen into a full roastery with multiple locations across Las Vegas, packaging in recyclable nitrogen flushed bags to maintain freshness.
