This single-origin coffee comes from producer Brayan Alvear's San Adolfo farm in Acevedo, Huila, Colombia. It is processed with a 24-hour pre-fermentation in plastic bags, followed by 24 hours of aerobic fermentation in cherry, then depulped and fermented with dehydrated ground fruits for 5 days of anaerobic fermentation, and dried mechanically for 10 days with a 5-day rest. The coffee features prominent peach notes with subtle marshmallow and clove undertones, offering juicy fruit character with brightness and warmth.
Founded in 2008 by Steve Kraus in Phoenix AZ, Press Coffee Roasters employs Loring Smart Roasters to achieve consistent, quality results across their production. Their philosophy emphasizes direct trade and relationship based sourcing that honors coffee farmers' work and expertise. With multiple café locations throughout the Phoenix metro area, Press Coffee has become deeply embedded in the local community while maintaining their commitment to sourcing transparency and roasting excellence.
