This light roast coffee is from Kenya's Western Rift Valley, grown at 1,800 meters above sea level on Tai Agri Farm. The coffee is washed-processed using a unique method where cherries are floated and bypass the demuscilager before 12 hours of dry fermentation, then washed through density channels and dried on raised beds for 14-21 days. The beans are Batian and Ruiru 11 varieties, producing a cup with notes of plum, papaya, and brown sugar.
Owen Miller founded East Alstead Roasting Co. in April 2020 from his family home in the Monadnock region of New Hampshire, turning to coffee during the early months of the pandemic. Miller had previously worked with L.A. Burdick Chocolate supporting cacao growers in Grenada and trained at Four Barrel Coffee in San Francisco. The micro roastery specializes in light roast single origin coffees, roasted to bring out sweetness and balanced acidity. Packaging features wood engravings of the New Hampshire landscape created by Miller's father, a detail that earned recognition at the 2024 Specialty Coffee Expo in Chicago.
