This coffee is a single-origin offering from the La Divisa farm in the Quindio region of Colombia, produced by Diofanor Ruiz. It is a Papayo variety processed using an anaerobic natural method. The flavor profile is characterized by notes of grape soda, fruit leather, and amaro, with a heavy, jammy sweetness and sparkling tartaric acidity. The body features subtle boozy and cacao notes. This coffee is recommended to be rested for at least 30 days before brewing.
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.
