Coffee Description
Launching with fragrances ranging from vanilla and apple crisp to Bing cherry, this coffee marries flavor notes of Ibarra chocolate with its classic hint of cinnamon and the robust complexity of fall honey. Syrupy in body with a sweetly tart acidity, it’s a balanced and approachable cup of comfort.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Caturra
Process
Washed
Elevation
1970 masl
Region
Nariño
About Franco Hector José López of Colombia
At 72-years-old, Franco López has been cultivating coffee for nearly half his life. His 34 years of dedication have built a rich history that includes placing in the top ten (out of 30) in Cup of Excellence competitions each of the five times he has entered, including the latest in 2017!
During coffee harvest, Franco provides employment for more than 25 of his neighbors. He processes his harvested cherries on site with his own micro-mill, giving meticulous care in depulping, fermentation and drying.These days, his youngest daughter, Cielo, is working with him to continue the family legacy in coffee.
Nariño, Colombia
Mast Coffee Co.
Many coffee roasters start as a cafe and segue into roasting, but the two 23-year-old entrepreneurs who founded Mast Coffee Co. in 2013 had a different vision. Roseville, California (just outside of Sacramento) needed quality coffee, and Mast would provide it. Begun as a wholesale company with a focus on both outstanding coffees and customer service, Mast Coffee Co. quickly grew and will soon be opening a retail café.
Michael Sanchez and Stephen Mentze started Mast Coffee Co. in a garage, but quickly grew to a 3,500 sq. foot facility where they roast during the day and jam at night (both are accomplished drummers). From roasting on a popcorn popper to acquiring a 1989 Probat L12, these dedicated coffee dudes are building a family around great coffee and caring service in Northern California.
