Spring Allocation 2021 - SOLD OUT
Hands down, this PRESS ALLOCATION is the most tropical citrus cup we have offered. Right from the first grind, this coffee releases strong lavender notes that fill the room with an unbelievable scent. A brewed cup releases a broad spectrum of flavors - from orange juice, cactus cooler, and pineapple, following with rich velvety texture of dragon fruit and hints of toasted coconut flakes and cocoa nibs. We were also able to taste subtleties of prickly pear, passion fruit, lavender, orange bitters, peach cobbler, yuzu, and rosewater.
Producer:
Quindío is a department of Colombia in the western central region of the country, crossed by the Andes mountains. The Campo Hermosa farm shows a portfolio of three generations of coffee growers, full of hard work and commitment. Combining the generational knowledge learned from his father and grandfather, a university background in agronomy, and a Coffee Quality Institute Q-Grader Certification to boot, Edwin Noreña has tapped into a new processing style using multiple varieties such as Geisha that will be making waves for years to come.
Process:
It's so much fun to talk about Campo Hermoso (translate: beautiful field) farm again as they bring us this remarkable Pink Bourbon "Golden Washed" process coffee, handled by legendary Edwin Noreña and his farming and processing practices. This is truly an exceptional example of how much the methods of post-harvest processing can enhance the flavor profile in the brewed cup. There were many baristas out there who were able to win the world champion competition while using experimental process coffees to get specific flavor profiles in the cup, such as Sasa Sestic.
This coffee processing journey consists of two fermentation processes - Fermentation starts with low-oxygen, in-cherry fermentation where cherry juice run-offs (called mosto) is collected. Due to pink bourbon parchment color, the mosto has a specific golden yellow color, for which Edwin gave this experimental process the name "Golden Washed."
During the second stage of fermentation, the captured golden juice is filtered, combined with lactic bacteria, and reintroduced into the de-pulped coffee beans, initiating the 5 day-long controlled anaerobic fermentation process. During this stage, lactic bacteria eats the sugar of the coffee cherry and creates NADH, which stores as an energy source in the seed, allowing a faster roast that can take the heat. This directly results in intense floral and juicy citrus notes in the brewed cup making it a one-of-a-kind of coffee to grind and drink.
Varietal:
Pink Bourbon considers as a rare varietal as it's a natural hybrid between Red Bourbon and Yellow Bourbon, pink bourbon is harder to grow but its ripe cherries are known for a substantial amount of glucose development that results in more sweet, juicy, and expressive cups of coffee.
THE PRESS COFFEE STORY
More Than An Online Store
The Press Coffee story begins in 2008 with Steve Kraus and wife Tram Mai who had a passion for great coffee. Not finding the quality they were looking for, they decided to start a specialty coffee shop of their own. Opening just months before the recession of 2008 Steve and his wife were tested from the very start. Fortunately, their passion and commitment for making great coffee won the loyalty of their customers and kept them afloat.
15 years and 12 valley locations later, Press Coffee has become an Arizona staple among specialty coffee enthusiasts while earning national recognition for their coffees. Although Press has evolved over the years, they have stayed true to their beginnings: sourcing the best possible product, using only the best equipment; and most importantly, finding team members that share the Press passion for amazing coffee. Remaining quality driven and community focused, Press Coffee not only supports Arizona charities but the coffee farmers around the world supplying our passion.
WHY CHOOSE PRESS COFFEE?
We share our passion for specialty coffee by providing the highest quality coffee, service and knowledge with our customers and community every day. We roast our coffee Monday - Friday to ensure the freshest cup, whether you're in one of our cafes or your brewing coffee by PRESS at home.
COFFEE + ORDERING FAQ
What is specialty coffee?
Specialty coffee is a category of coffee that is formally rated and scored at least 80 out of 100. Coffee is scored using a scaled that has been created by the Specialty Coffee Association (SCA) to establish specific desirable attributes within coffee. You’ll often hear the term “specialty coffee shop” which refers to a cafe that serves exclusively coffee that scores over 80pts.
How do I brew my coffee?
Every way to brew coffee can be a great way! We use a Chemex in our cafes, but there are more methods available than we could begin to mention on this FAQ. The keys to great coffee for any method are grinding fresh, using great water, and maintaining an ideal ratio of coffee to water.
Is your coffee fair trade?
With every coffee we purchase, we are committed to positively impacting the communities we work with on the social, economic, and environmental level. This includes supporting sustainable growing practices, paying fair prices, and sourcing through direct relationships. With every coffee we source, we are committed to improving the lives of smallholders farmers, combating climate change, and the preservation of heirloom coffee varieties.
Is your coffee organic?
We always aim to buy the best coffees available and establish long-term farming relationships. Often times these coffees are certified organic, although they are always coming from farms that have good farming practices. If a coffee is certified organic you will see that noted on the coffee’s page.
What is the roast level of your coffee?
We roast each coffee differently from each other to bring out the best qualities of each lot. Our coffees are a medium to light roast, which promotes more flavor from the beans.
What's the shelf life of coffee?
Coffee is an agricultural product at its core and, although coffee never spoils, its quality does diminish over time. We recommend using coffee within 60 days of its roast date, although we’ve had excellent cups of coffee upwards of 90 days.
What's the best way to store my coffee?
We typically recommend storing coffee in sealed Press coffee bags, in a cool, dark place like a cabinet. For larger quantities of coffee like our 5lb bags, you may choose to use an air-tight container to reduce oxidation and promote a longer shelf life.
When will my order ship?
All of our coffees are roasted to order. We roast, package, and ship coffees Monday - Friday. We typically roast on the 1st business day after and order is placed, package and ship on the 2nd. Ex. If you order on Tuesday, your coffee will be roasted Wednesday and shipped Thursday.
What is your return policy?
Because our coffee is a consumable product with a limited shelf life, we are unfortunately unable to accept returns or exchanges for online orders and subscriptions except under certain conditions such as:
- You received an incorrect item from what was ordered
- Your item was damaged in transit
If you received an incorrect item or your item was damaged in transit, please contact us by emailing info@presscoffee.com with the following information:
Your Full Name, Your Order ID, An attached photo(s) of the item(s) received
Press Coffee customer support is available Monday - Friday, 8am - 4:00pm AZ MST. We kindly ask that you do not call our retail locations for assistance with an online order as online order fulfillment and customer support is managed by a separate team. Thank you.
Help? I have a problem with my order.
Please contact us. Our friendly customer support team is available to assist Monday - Friday, 8am - 4pm AZ MST.
With every coffee we source, we are committed to improving the lives of smallholder farmers, combating climate change, and supporting the preservation of heirloom coffee varieties.
With every coffee we source, we are committed to improving the lives of smallholder farmers, combating climate change, and supporting the preservation of heirloom coffee varieties.
THERE'S NO SUCH THING AS BAD PRESS
We share our passion for specialty coffee by providing the highest quality coffee, service and knowledge with our customers and community every day. We roast our coffee Monday - Friday to ensure the freshest cup, whether you're in one of our cafes or your brewing coffee by PRESS at home.
WE COULD TALK COFFEE ALL DAY
Have a question about our coffee or placing an order online? Press Coffee customer support just an email away.
Customer Support Available Monday - Friday, 8am - 4pm AZ MST