This washed coffee from Minor Jimenez's La Esmeralda farm in Costa Rica's Tarrazu region is grown at 1650 meters altitude. The Catuai and Caturra varieties are processed using the washed reposado method, with beans rested in tile fermentation tanks for 72 hours. Drying combines patio, raised bed, and mechanical methods. The coffee displays caramel, tangerine, and milk chocolate tasting notes.
Jerad Jay founded Vesta Coffee Roasters in 2015 in Las Vegas, starting with a micro drum roaster in his kitchen in downtown Las Vegas. The roastery now sources roughly 90 percent of its coffee directly from farmers and cooperatives at origin, with an emphasis on sustainable growing practices and long term relationships. Vesta roasts specialty grade coffee with a focus on balance and precision, letting the nuanced flavors of each lot come through. The operation has grown from that kitchen into a full roastery with multiple locations across Las Vegas, packaging in recyclable nitrogen flushed bags to maintain freshness.
