This naturally processed coffee comes from Finca La Bastilla in the Jinotega region of Nicaragua, grown at 1300-1500 meters elevation. The farm has its own micro mill and produces up to 150 micro-lots per year across multiple micro-farms with their own micro-climates. Caturra and Catuai varieties are dried whole using careful natural processing. Light roasted with a fruit-forward profile featuring blueberry, strawberry, and raspberry notes. The team uses a proprietary process to achieve strong berry flavors.
Elevator Coffee was founded in 2016 by Jay Sycip and Andrew Coe in Portland, Oregon. Coe, the head roaster and coffee buyer, won the 2023 U.S. Coffee Roasting Championship and placed third at the World Coffee Roasting Championships in Taipei the same year. The roastery previously operated a cafe in SE Portland until Fall 2020, then pivoted to a wholesale and online model, roasting to order and shipping weekly. A 96 point Coffee Review score ranks it among the top roasters in the Northwest. The ethos is summed up in a tagline: roasted by nerds, not snobs.
