This coffee is a single origin from Peru, specifically from the La Palma region in Chirinos. It is produced by Joel Marin Mires at an elevation of 1770-1900 meters above sea level. The coffee is processed using the anaerobic natural method, where the cherries ferment in a controlled, oxygen-free environment before being dried. The varietal is Marshel, a unique cultivar grown in this region. This anaerobic natural process creates a distinctive cup profile with notes of strawberry shortcake, molasses, and almond.
Founded in 2012 by Christopher Hall, who began roasting in a Portland OR apartment before establishing a dedicated roasting facility, Push x Pull has become known for their expertise with natural process coffees and experimental processing methods. Their first café opened in January 2018, expanding their reach beyond roasting to direct consumer engagement. Since 2022, they have expanded to Seattle, growing their presence across the Pacific Northwest. Push x Pull specializes in naturals, anaerobics, honeys, and other experimental processing methods, showcasing the diverse potential of coffee processing.
