This coffee is from Fincas Mierisch in the Matagalapa region of Nicaragua, grown at 850-1110 meters altitude. The coffee is Red Bourbon variety processed using a Cold Anaerobic Process. Optimally ripe cherries are fermented in sealed barrels with airlocks in a cold room at 6-10 degrees Celsius for 48 hours. The cherries are then dried on patios under full sunlight for 4 days, followed by 12 days on African beds under 50% shade, and finally 16 days under 75% shade, totaling 32 days of drying. After reaching desired humidity, the cherries stabilize for a month, are hulled, and the green beans rest for another month before export. The coffee features flavor notes of grape, maple syrup, and strawberry jam, with a cup score of 86.5.
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.
