This coffee is a blend primarily consisting of Caturra and Catimor varieties. It is processed using the pulped natural method, also known as red honey processing. The coffee features tasting notes of subtle guava and pineapple.
Arriquippa Tudor Montague, an enrolled member of the Fort Yuma Quechan Indian Tribe, founded Spirit Mountain Coffee in 2015. The roastery operates on Quechan tribal land and is built around a commitment to sourcing coffee beans from Indigenous farmers, producing on tribal lands, and keeping the entire chain connected to Indigenous communities. Montague, a former environmental consultant, roasts in small batches out of a compact facility, producing 150 to 200 pounds weekly. Spirit Mountain is Native American owned and operated, and its work represents one of the few coffee businesses in the country with an Indigenous perspective woven into every step of the process.
