This coffee is from Guji in the Oromia Region of Ethiopia, grown by over 400 small farmers delivering cherry to the Uraga Wet Mill. Cultivated at altitudes of 2000-2100 meters, this Ethiopian Heirloom variety undergoes anaerobic natural processing on raised beds. The washing station houses over 200 raised beds for drying coffee. The anaerobic processing involves fermentation in sealed barrels without oxygen, using a one-way valve system. This light roast features tasting notes of raspberry, wine, tea rose, Chambord, and juicy lime, with a heavy body and winey, fruit-forward characteristics typical of anaerobic processing.
Bard Coffee was founded in 2010 by Bob Garver and Jeremy Pelkey in downtown Portland, Maine, and was named by CNN as one of the country's seventeen best coffee makers. The roastery uses Loring Smart Roast technology, which cuts energy consumption by up to 80% while reducing greenhouse gas emissions. Both co owners have visited every single farm featured on the menu, sourcing through a direct trade model that prioritises transparency and support for growers. Bard specialises in single origin coffees roasted in house and received a 2017 Good Food Award for its commitment to building a responsible food system. Bob Garver also co founded Wicked Joe Coffee with his wife Carmen.
