Elevator Cafe & Commons in Portland, Oregon—the US Coffee Roasting champion of 2023—freshly roasts this natural coffee grown in Santa Rosa, Guatemala. Grown at an altitude of 1700 meters above sea level, these Pacamara beans are harvested at peak maturity. After harvest, they’re fermented in a tank completely sealed off from oxygen for 96 hours—called anaerobic processing—before being dried on a raised bed for 30 days. The process yields a sweet, fruitier taste with some acidity, offering notes of pineapple, strawberry and brown sugar.
The most important variable in a great cup of coffee is the beans themselves. Some beans are picked and then stored in warehouses in burlap sacks for up to a year. Others are frozen after picking. Some coffee has been roasted just before you use it and other bags of coffee have been sitting on a shelf for weeks after roasting. But Elevator's beans are roasted fresh every week.
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