This coffee is produced by Angel Arturo Paz at Finca El Itacayo in Santa Barbara, Honduras, at an altitude of 1600-1700 meters. It is a Pacas variety coffee processed using the washed method, involving a 16-hour dry fermentation and drying on concrete patios for 15 days. The flavor profile features notes of papaya, creamsicle, and orange blossom honey.
Bow Smith, Holden Curran, and Jessi Lee Cord launched Rowan Coffee in October 2020 as a mobile espresso operation in Asheville, North Carolina, growing quickly into a permanent home. Bow brings nearly a decade of barista, roasting, and management experience, and began roasting in house in January 2023 on a 15 kilo Mill City Roasters machine. Rowan centers mainly on washed process coffees, prizing clarity and complexity, with green beans sourced from specialty importers including Semilla, Osito, Red Fox Coffee Merchants, and The Coffee Quest. Everything is roasted to order on Tuesdays and shipped the following day. The approach is deliberate and seasonal, letting each coffee speak to where and how it was grown.
