A Geisha variety coffee from Peru, sourced from two farms in La Pirias and El Diamante villages in Cajamarca region. Producer Roger Chilcon and Eli Espinoza combined their harvest and processed it using anaerobic washed method. Ripe cherries were sealed overnight, then depulped and fermented for 24-36 hours before drying in greenhouse. The coffee offers high complexity with layered soft tropical and stone fruit characters, honeyed sweetness, and complex floral finish with soft acidity and excellent balance.
High in Wyoming's windswept plains, Coulter Sunderman has transformed the frontier coffee narrative since co-founding H&S with Joshua Heien in 2014, moving from his roasting apprenticeship at Coal Creek to establish a data-driven approach that thrives on geographic isolation. Their roasting philosophy operates at the intersection of precision analytics and high-altitude innovation, utilizing Cropster software to track every variable. This Good Food Award-winning roastery represents the evolution of "cowboy coffee" into something sophisticated yet accessible, proving that exceptional specialty coffee can flourish in the most unexpected terroir.
