Single origin from Mafafas in the municipality of Tepetlán, Veracruz, Mexico, grown at 1350-1800 meters altitude by smallholder producers. This coffee features multiple cultivars including Typica, Caturra, Costa Rica, and Sarchimor varieties. The beans are washed processed with a 48-hour fermentation in concrete tanks, followed by mechanical drying for 60 hours. This coffee displays bright, fruity characteristics with tasting notes of honeydew, pear, and milk chocolate.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
