This single-origin coffee is produced by Nohora Nelly Pillimue at El Carmen farm in the Huila region of Colombia. Grown at an altitude of 1800 meters, this coffee consists of Tabi and Castillo varieties. It is processed using the washed method, involving a 24-hour fermentation period. The flavor profile features notes of red apple and Italian plum.
Victrola Coffee Roasters was founded in Seattle in 2000 by Chris Sharp and Jen Strongin, and began roasting its own coffee three years later in a small back room of the original location. The company imports roughly 90 percent of its green coffee directly from the farmers and cooperatives it has built relationships with over two decades. Many of those coffees are shade grown, reflecting a commitment to sourcing practices that sustain the ecological systems where coffee is cultivated. That philosophy of equity and transparency runs through every part of the operation, shaping how Victrola approaches everything from producer relationships to the roasting process itself.
