The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


This coffee has a vanilla bean fragrance, chocolatey base notes and a rich creamy mouthfeel. It makes some really awesome cold-brewed coffee. We are roasting it darker but also with a gentler application of heat to not disturb it’s natural smoothness.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Santa Teresa, Cusco


The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

Being a coffee farmer from Huadquina in Cusco is as grueling a proposition as you can imagine. Think about a smallholder farmer using homemade carts, bringing 2 bags of 40 kg each to the mill. Their farms are often hours away from the main road on a rugged dirt trail at what feels like a 90-degree angle, and it yields roughly ten 69kg bags of quality exportable green coffee a year. Producers make this trip at least 12 times a season to deliver all their coffee to the mill. This is the standard for coffee farmers across the greater Sandia Valley region. Our partners at Red Fox coffee do an incredible job of finding, sourcing and supporting these farmers. We’re incredibly proud to bring you this coffee.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.