This coffee is produced by Luis Edgar Camacho at La Palma farm in Palestina, Huila, Colombia, at an altitude of 1,720 meters. It is a Fragrancia variety, which is a crossbreed of Sidra and Catimor. The coffee is processed using a washed method, involving 24 hours of fermentation in cherry, depulping, 48 hours of underwater fermentation, and a 30-day slow-drying process on patios. The flavor profile features notes of mixed berries, orange blossom, bergamot, jasmine, and magnolia.
Shoebox Coffee Roasters is a Chicago based micro roastery focused on light roast profiles that emphasize acidity, complexity, and fruit forward flavors. Founded by Maxwell, who previously roasted for Jimmy Beans, the operation is built around sourcing and small batch production. Shoebox conducts origin trips to build direct relationships with farmers, including work with Hacienda La Papaya in Saraguro, Ecuador, sourcing varietals like Mejorado, Sidra, and Geisha. New coffee drops are released every Sunday, roasted and shipped fresh. It is a young roastery that has quickly earned a following in the specialty coffee community for the quality and intentionality of its sourcing.
