This coffee is a Castillo variety processed honey with dry anaerobic fermentation. It develops red fruit notes from later yeast additions, with a fruity cereal sweetness, jasmine florals, and a bright pitaya-like tartness. The process includes a 72-hour dry anaerobic phase while still in the cherry, followed by pulping and slow drying on raised beds.
Founded in 2011 by Jeff Duggan in Costa Mesa CA, Portola Coffee employs a Loring Smart Roaster to achieve precision and consistency in every batch. Roast Magazine named them Micro Roaster of the Year in 2015, validating their innovative approach and commitment to excellence. They maintain direct trade relationships with coffee producers and have made environmental responsibility a core practice by using 100 percent compostable packaging for all their coffee products.
