This coffee is sourced from the San Pedro Sochiapam community in the Oaxaca region of Mexico, grown at an altitude between 1700 and 1900 meters. The lot consists of Pluma, Typica, Bourbon, and Mundo Novo varieties. It undergoes a 10-24 hour fermentation in wood tanks before being washed. The flavor profile features notes of butter cookie, spice, and apple sweetness.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
