Red and Yellow Caturra from El Vergel in Colombia, grown at 1,350 meters using biological farming methods. This coffee features a novel koji fermentation process using MSCO-11 koji starter, fermented for 36 hours at 22-31°C on raised beds, then shade-dried for 22 days. The koji processing technique breaks down complex starches into fermentable sugars, enhancing aroma, sweetness, acidity, and structure. Roasted to Tonino 124 color on a Loring S35 roaster. Flavor notes include candied strawberry, watermelon, and rose with a long sweet finish.
Operating since 1990, Phoenix Coffee holds distinction as one of Cleveland's original specialty roasters, pioneering quality coffee culture in Ohio long before it became mainstream. The roastery transitioned to employee ownership, operating as a cooperative where every team member shares in the vision and success. With multiple locations serving the Cleveland area, Phoenix Coffee remains committed to the values established over three decades of community engagement and excellence.
