This Gesha variety coffee is grown on Finca Buenos Aires in Huila, Colombia at 1,630 meters elevation. The coffee is washed processed with carefully controlled fermentation. Cherries are hand-picked over three days and mixed with cherries at different fermentation stages. After floating and de-pulping, the coffee ferments submerged in water for three days, then washed twice and dried slowly for 15-20 days. The producer uses pH monitoring to ensure fermentation consistency, keeping fermentation short for this lot to preserve floral complexity.
Elevator Coffee was founded in 2016 by Jay Sycip and Andrew Coe in Portland, Oregon. Coe, the head roaster and coffee buyer, won the 2023 U.S. Coffee Roasting Championship and placed third at the World Coffee Roasting Championships in Taipei the same year. The roastery previously operated a cafe in SE Portland until Fall 2020, then pivoted to a wholesale and online model, roasting to order and shipping weekly. A 96 point Coffee Review score ranks it among the top roasters in the Northwest. The ethos is summed up in a tagline: roasted by nerds, not snobs.
