This coffee is a Pacamara variety from Finca La Bendicion in the Nueva Segovia region of Nicaragua, grown at an altitude of 1600 meters. It is a natural processed coffee, dried on raised African beds for 25-30 days to intensify sweetness and fruit character. The flavor profile is deep and dramatic, featuring notes of dark chocolate, port wine, and lychee. This coffee is sourced from the acclaimed producer Luis Alberto, known for his high-quality, award-winning lots grown in the cool, forested microclimate of the Dipilto–Jalapa mountains.
Hyperion Coffee is a specialty roastery in Ypsilanti, Michigan, founded in 2015 by Eric Mullins, Dan Kubera and Alex Merz. Named after the Greek Titan of light, the roastery was built on three pillars: relationships, science and education. Kubera roasts on a 10 kilo Ambex, sourcing directly from small independent producers including Ariel Fúnez in Honduras, with every coffee listing varietal, elevation, processing method and farm name. The team cups roughly 30 samples in a single morning session as part of their daily quality routine.
