This Honduran coffee comes from producer Jose Alexis Mejia in the Santa Barbara region at 1600 meters altitude. The Bourbon variety is washed processed. The coffee features a round, smooth body with stone fruit sweetness and ripe raspberry notes, with an elevated sweetness level.
Vivid Coffee was founded in 2015 by Ian Bailey in Winooski, Vermont, initially roasting on a five kilo machine in the back of a local ice cream parlor. Bailey built the company around direct relationships with small farms, in some cases purchasing entire harvests year after year to provide producers with stability and predictability. The roasting style is clean and precise, designed to let each coffee's terroir speak without interference. Vivid's sourcing framework is values driven, shaped by the realities of climate change, coffee plant disease, and the global coffee price crisis that affect the producers it works with.
