This coffee is a single-origin offering from the El Perlamayo farm in the Huabal region of Peru, grown by the Rioja family at an altitude of 1800-1900 meters. It is a blend of Caturra and Bourbon varieties processed using an anaerobic natural method. The flavor profile is characterized by notes of strawberry tea, rose hips, and white peach.
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.
