Grown by Hoyler and Octavio of the Cooperativa Agraria Pumurco Los Páramos in Peru, this coffee features juicy plum sweetness with a creamy, walnut-like body. The cooperative earned organic certification for 60 of its producers in 2025. Processing involves water washing, 12-24 hours of pre-fermentation, depulping, 12-24 hours of fermentation, and patio drying with frequent turning for an even finish.
Founded in 2011 by Jeff Duggan in Costa Mesa CA, Portola Coffee employs a Loring Smart Roaster to achieve precision and consistency in every batch. Roast Magazine named them Micro Roaster of the Year in 2015, validating their innovative approach and commitment to excellence. They maintain direct trade relationships with coffee producers and have made environmental responsibility a core practice by using 100 percent compostable packaging for all their coffee products.
