Coffee Description
The silky smooth body surfs over your palate like melted butter, cascading new layers with every wave. Hibiscus followed by blackberry followed by black cherry followed by subtly floral white tea which dissipates into a cross between peanut butter and nougat–candy. It’s freaking candy.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Bourbon
Process
Natural
Elevation
1400 masl
Region
Santa Ana
About Mario Valiente at Finca Colomba of El Salvador
Mario has one-upped himself yet again with this collaborative offering between West Oak and Finca Colomb using anaerobic fermentation to achieve new levels of complexity and sweetness. Having a delicious cup of coffee in the morning may lift one to a state of brief euphoria and relaxation, but that’s not the whole takeaway here. Rather, it's the potential for special processing to raise coffee scores 6-10 points, without needing to re-seed their farms and lose 5 years of production. It also means that growers can use disease-resistant, high-yielding varieties and still achieve specialty coffee scores, bringing actual sustainability and increased financial viability for coffee growers.
And Mario Valiente, a.k.a. Don Cigarillo. Whoever said smoking cigarettes ruins your palate clearly doesn't have skin in the game (not that we advocate for the practice). West Oak has been working with Mario and his family for three years. They're hard-working folks whose integrity is implicit. When you're proud of what you do, you're having the most fun and vice versa. And let's be real... no one else can make transition lenses look so cool.
Santa Ana, El Salvador
Voltage Coffee Project
The first chapter of Voltage Coffee began at 114 West Oak Street in 2014. The goal was to combine our love for the city and good coffee in a unique cafe on the Denton Square - Some place warm & inviting, a coffee shop for Dentonites to call their own.
Roughly a year after opening the doors at West Oak, we started down the path of roasting our own coffees. We focused on forging relationships with hard-working farmers across the globe that pushed the boundaries of biodiversity, business ethics, and flavor innovation. Though we have since rebranded under the Voltage Coffee moniker, our initial mission remains the same – Explore the experimental frontier of coffee and bridge the gap from farm to cup, building trust and friendships along the way.
With a few years of shop ops & roasting under our belt, we were ready to open our second & third concepts - Kimzey's and Trinity Street. One was a cafe with character inspired by Olde English cottages - The other sought to bring third wave coffee and cocktails to the hardworking people of small town Texas. Our vision is to open unique brands in every city we venture into, and we're grateful that the communities of Argyle & Decatur have welcomed us as their own.
In 2020, we moved our roasting equipment and offices to Decatur at the Roastaurant. Now, at the dawn of 2022, we've rebranded West Oak Coffee Roasting to exist under the name of our parent brand, Voltage Coffee. Our hope is that Voltage be known as the undercurrent of quality & stamp of approval on every project we touch - whether it's a bag of coffee or a new cafe concept.
We collaborate with farmers, roast coffee, and open unique concepts — All with the sole focus of creating community.