Santiago Atitlan is a coffee from Oaxaca, Mexico, produced by smallholder farmers and families from Grupo Atitlan Mixe in the Mixe region. Grown at 1400-1500 meters altitude, this coffee features Pluma, Typica, and Bourbon varieties. The beans undergo a 48-hour fermentation before washing. The coffee presents notes of candied plum, cinnamon sugar, and dark fruit with a sweet, delicate character.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
