This coffee is from Finca El Choche, an 8-hectare farm in Yambrasbamba, Amazonas, Peru, run by producer Delicia Rojas for over 20 years. Located within the Alto Mayo Protected Forest at 1,800-1,900 meters above sea level, the farm grows Caturra and Typica varieties. The coffee is washed processed with 35-40 hours fermentation in cement tanks after depulping, then dried for 12-14 days on African raised beds under parabolic cover. The soil is replenished with Bokashi-style fertilizer made from coffee pulp, sugarcane stalks, food waste, and guano. This light roast features tasting notes of bing cherry, floral tea, and caramel.
Color Coffee Roasters is the brainchild of Charlie Gundlach, who turned his backyard roasting obsession into a legit operation in Eagle, Colorado, back in 2016. They’re pretty geeky about the science, hence the name Color, which links specific tasting notes to actual colors in a spectrum. Yet, they keep the vibe super chill and approachable for everyone while hunting for that perfect sweet spot on their energy-efficient Loring roaster to let the natural terroir really pop. Plus, they’re big on sustainability and transparency, so you can feel good about drinking a cup that’s as kind to the planet as it is tasty.
