Heart Coffee Roasters - Specialty Coffee Roaster | Unpacking Coffee [Skip to content](#main-content) [ ](https://unpacking.coffee)[ ![Unpacking Coffee Logo](/images/cuppin-logo.svg) Unpacking Coffee ](https://unpacking.coffee/dashboard) [ Coffees ](https://unpacking.coffee/coffees) [ Cuppings ](https://unpacking.coffee/cuppings) [ Recipes ](https://unpacking.coffee/recipes) [ Log in ](https://unpacking.coffee/login) [ ](https://unpacking.coffee/login "Log in") [ Register ](https://unpacking.coffee/register) [ ](https://unpacking.coffee/register "Register") [ Roasters ](https://unpacking.coffee/roasters) Heart Coffee Roasters Heart Coffee Roasters ===================== Portland, Oregon-based roaster founded by Finnish natives, specializing in light, Scandinavian-style roasts. Known for their meticulous approach to sourcing and roasting. Watch Episode Read Transcript - [ Full interview with Wille & Rebekah Yli-Luoma ](https://unpacking.coffee/heart-interview/) - [ Heart Coffee Roasters ](https://www.heartroasters.com/) - [ Heart Instagram ](https://www.instagram.com/heartroasters/) - [ Heart Twitter ](https://twitter.com/heartroasters) - [ Heart Facebook ](https://www.facebook.com/HeartRoasters) - [ Heart Vimeo ](https://vimeo.com/user18324122/videos) ![Heart Coffee Roasters](/storage/roaster-profiles/47/featured.jpg) HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week, Heart Coffee Roasters of Portland, Oregon. Kandace: Willie and Rebekah sat down with us and talked about what? So many things. Rebekah: My name is Rebekah Yli-Luoma. I don't really know what my job title is. I guess CEO maybe? I don't really know. Wille: My name is Wille Yli-Luoma. I am the founder. I guess I wear a lot of different hats. Kandace: It's so exciting to talk about Heart because they're here in Portland and we love their coffee. Ray: I feel like what Wille brings to what he does is a certain rigor and scientific method. Wille: Seven years ago, we were probably the only ones in Northwest that was even using the refractometers, and just measuring our coffees, and just really putting energy into it. We cup for quality and just try to find the best coffees. That's all we're going to be tasting for several months in a row when releasing a coffee. We're roasting the coffee, kind of figure out the roast profile, so if it's something we don't like, just kind of, it gets old tasting over and over. We look for sweet and clean coffees. Clean meaning we try to stay away from all the natural processed coffees that people are supposedly really into. Natural processing coffee isn't really the same as natural processing wine or other areas. It's just, they let the coffee ferment. The skin and the cherry ferment on the bean, and it doesn't produce nice flavors 99% of the time. We just buy washed coffees and we want to be able to roast the coffee so you can taste where the coffee is from without knowing. We have enough data and things we gathered over the years. It's starting to make more and more sense to me. I think this is the time that's the most interesting right now. Also, having a good communication with the farms. We can start with confidence giving them advice on how we want coffees to be processed or dried without being scared that we're going to mess up their crop. Snowboarder to Roaster Kandace: When you think about what it takes to be a professional athlete, which is hours and hours and hours of practice and putting yourself out there and honing your craft. It looks like that he turned all of that into learning to roast, right? Self-teaching. Wille: I was still snowboarding when I started. Kandace: Yes, okay. Wille: Coffee was always like a hobby or a passion. Actually, I went a little bit too far. I would say that it become an obsession. It was hard, though, because most professional athletes are used to a different lifestyle. Then going from that to coffee, just no money in coffee. If you really want to make money, don't get into coffee. Then, at one point I was like, "Well, maybe I should open my own café." I was really into biking. I was like, "Ah, maybe I'll open a café where I work on bikes and sell coffee." Then the more I started thinking about it, I was like, "Ah, I'm getting like old for snowboarding." Just my body was starting hurt. I was like, "Ah, I kind of just want to move on from it." One day I was like, "No, it's time. It's time to do this." I ended up buying a roaster because I just didn't really like the coffees that I was getting here in the Northwest. I thought that there could be something else introduced in the market, a little bit lighter roast than was happening here. The whole bike thing I scrapped, and I just decided to focus on roasting. Café Kandace: They have two cafe's. Presently, they have two cafe's. They're opening a third. They're a company. Wille founded it. He brought Rebekah in about eight months in. They've been running the business together ever since. We know a little bit about that. Rebekah: How did I start? I don't know. How did I start? He just needed me to help. Wille: I needed someone else that like- Rebekah: I was like, "Ah, well, I'll come in for a couple weeks and clean some stuff up." Then I came in and I was like, "I guess I'm going to be here for a while." My God. I liked coffee a lot and I like business. I like people. It's constant. As we grow it's just the jobs change and my need, my attention is shifting over here, and then it's back over here. Now I'm really committed. In the beginning, what made me decide to stay, probably just the fact that I was needed and it was a challenge for me. Heart in Seattle Kandace: You know what's happening today? Ray: What? Kandace: They're having their first day at the La Marzocco café in Seattle. Ray: Oh, nice. Kandace: Tomorrow is the opening party. Wille: We pretty much take the same model from our cafe's to there and- Rebekah: Hopefully, people like it. Wille: Yeah. We're going to do a couple of classes up there too of brewing and cupping on our home express machine. Rebekah: Yeah, home espresso classes. Wille: Yeah. Ray: Simplicity. This is the essence of the Heart brand. Just pure white bag. Five bottom stands op. Color representing the coffee and just that little black logo. They're basically their brand typography is all Futura, almost black and white. Really, and every time they use the photography or anything, the colors just pop. Heart Coffee Roasters of Portland, Oregon. Watch the Show https://vimeo.com/203865353 HELLO Ray: I'm Ray. Kandace: I'm Kandace. Ray: Welcome to Unpacking Coffee. This week, Heart Coffee Roasters of Portland, Oregon. Kandace: Willie and Rebekah sat down with us and talked about what? So many things. Rebekah: My name is Rebekah Yli-Luoma. I don't really know what my job title is. I guess CEO maybe? I don't really know. Wille: My name is Wille Yli-Luoma. I am the founder. I guess I wear a lot of different hats. Kandace: It's so exciting to talk about Heart because they're here in Portland and we love their coffee. Ray: I feel like what Wille brings to what he does is a certain rigor and scientific method. Wille: Seven years ago, we were probably the only ones in Northwest that was even using the refractometers, and just measuring our coffees, and just really putting energy into it. We cup for quality and just try to find the best coffees. That's all we're going to be tasting for several months in a row when releasing a coffee. We're roasting the coffee, kind of figure out the roast profile, so if it's something we don't like, just kind of, it gets old tasting over and over. We look for sweet and clean coffees. Clean meaning we try to stay away from all the natural processed coffees that people are supposedly really into. Natural processing coffee isn't really the same as natural processing wine or other areas. It's just, they let the coffee ferment. The skin and the cherry ferment on the bean, and it doesn't produce nice flavors 99% of the time. We just buy washed coffees and we want to be able to roast the coffee so you can taste where the coffee is from without knowing. We have enough data and things we gathered over the years. It's starting to make more and more sense to me. I think this is the time that's the most interesting right now. Also, having a good communication with the farms. We can start with confidence giving them advice on how we want coffees to be processed or dried without being scared that we're going to mess up their crop. Snowboarder to Roaster Kandace: When you think about what it takes to be a professional athlete, which is hours and hours and hours of practice and putting yourself out there and honing your craft. It looks like that he turned all of that into learning to roast, right? Self-teaching. Wille: I was still snowboarding when I started. Kandace: Yes, okay. Wille: Coffee was always like a hobby or a passion. Actually, I went a little bit too far. I would say that it become an obsession. It was hard, though, because most professional athletes are used to a different lifestyle. Then going from that to coffee, just no money in coffee. If you really want to make money, don't get into coffee. Then, at one point I was like, "Well, maybe I should open my own café." I was really into biking. I was like, "Ah, maybe I'll open a café where I work on bikes and sell coffee." Then the more I started thinking about it, I was like, "Ah, I'm getting like old for snowboarding." Just my body was starting hurt. I was like, "Ah, I kind of just want to move on from it." One day I was like, "No, it's time. It's time to do this." I ended up buying a roaster because I just didn't really like the coffees that I was getting here in the Northwest. I thought that there could be something else introduced in the market, a little bit lighter roast than was happening here. The whole bike thing I scrapped, and I just decided to focus on roasting. Café Kandace: They have two cafe's. Presently, they have two cafe's. They're opening a third. They're a company. Wille founded it. He brought Rebekah in about eight months in. They've been running the business together ever since. We know a little bit about that. Rebekah: How did I start? I don't know. How did I start? He just needed me to help. Wille: I needed someone else that like- Rebekah: I was like, "Ah, well, I'll come in for a couple weeks and clean some stuff up." Then I came in and I was like, "I guess I'm going to be here for a while." My God. I liked coffee a lot and I like business. I like people. It's constant. As we grow it's just the jobs change and my need, my attention is shifting over here, and then it's back over here. Now I'm really committed. In the beginning, what made me decide to stay, probably just the fact that I was needed and it was a challenge for me. Heart in Seattle Kandace: You know what's happening today? Ray: What? Kandace: They're having their first day at the La Marzocco café in Seattle. Ray: Oh, nice. Kandace: Tomorrow is the opening party. Wille: We pretty much take the same model from our cafe's to there and- Rebekah: Hopefully, people like it. Wille: Yeah. We're going to do a couple of classes up there too of brewing and cupping on our home express machine. Rebekah: Yeah, home espresso classes. Wille: Yeah. Ray: Simplicity. This is the essence of the Heart brand. Just pure white bag. Five bottom stands op. Color representing the coffee and just that little black logo. They're basically their brand typography is all Futura, almost black and white. Really, and every time they use the photography or anything, the colors just pop. Heart Coffee Roasters of Portland, Oregon. Watch the Show https://vimeo.com/203865353 Coffee Offerings ------------------ ### [ Agaseke ](https://unpacking.coffee/coffees/133-agaseke-1) Process Washed Varieties Bourbon Country Rwanda Region Western Province First noted Apr 16, 2026 Last tasted Apr 16, 2026 1 cupping [ honey ](https://unpacking.coffee/flavors/22 "honey") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ### [ Honduras Ramon Hernandez ](https://unpacking.coffee/coffees/124-honduras-ramon-hernandez) Process Washed Varieties Pacas Country Honduras Region Santa Barbara Elevation 1820m First noted Mar 23, 2026 Last tasted Mar 23, 2026 1 cupping [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ currant ](https://unpacking.coffee/flavors/137 "currant") ### [ Honduras Benjamin Paz Gesha - Limited Release ](https://unpacking.coffee/coffees/123-honduras-benjamin-paz-gesha-limited-release) Process Washed Varieties Geisha Country Honduras Region El Cedral Elevation 1680-1730mm First noted Mar 15, 2026 Last tasted Mar 15, 2026 1 cupping [ orange ](https://unpacking.coffee/flavors/17 "orange") [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ honeycomb ](https://unpacking.coffee/flavors/114 "honeycomb") ### [ Colombia Javier Omar De La Rosa ](https://unpacking.coffee/coffees/110-colombia-javier-omar-de-la-rosa) Process Washed Varieties Colombia Country Colombia Region Nariño First noted Jan 29, 2026 Last tasted Jan 29, 2026 1 cupping [ blackberry ](https://unpacking.coffee/flavors/9 "blackberry") [ honey ](https://unpacking.coffee/flavors/22 "honey") [ elderflower ](https://unpacking.coffee/flavors/58 "elderflower") ### [ Peru Aromas del Valle ](https://unpacking.coffee/coffees/109-peru-aromas-del-valle) Process Washed Varieties Typica Country Peru Region Cajamarca First noted Jan 20, 2026 Last tasted Jan 20, 2026 1 cupping [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ honeycomb ](https://unpacking.coffee/flavors/114 "honeycomb") [ chocolate taffy ](https://unpacking.coffee/flavors/163 "chocolate taffy") ### [ Ethiopia Gerba Dogo Sodu ](https://unpacking.coffee/coffees/108-ethiopia-gerba-dogo-sodu) Process Washed Varieties Heirloom Country Ethiopia Region Guji Elevation 2100-2300m First noted Jan 14, 2026 Last tasted Jan 14, 2026 1 cupping [ strawberry ](https://unpacking.coffee/flavors/7 "strawberry") [ brown sugar ](https://unpacking.coffee/flavors/28 "brown sugar") [ hibiscus ](https://unpacking.coffee/flavors/59 "hibiscus") ### [ Kenya Gichathaini AB ](https://unpacking.coffee/coffees/91-kenya-gichathaini-ab) Process Washed Varieties SL28, SL34 Country Kenya Region Nyeri Elevation 1600-1900m Source Gichathaini Factory First noted Dec 07, 2025 Last tasted Jan 11, 2026 4 cuppings [ mandarin orange ](https://unpacking.coffee/flavors/142 "mandarin orange") [ honey ](https://unpacking.coffee/flavors/22 "honey") [ red currant ](https://unpacking.coffee/flavors/161 "red currant") [ peony ](https://unpacking.coffee/flavors/162 "peony") ### [ Honduras Jabneel Caceres El Mono ](https://unpacking.coffee/coffees/90-honduras-jabneel-caceres-el-mono) Process Washed Varieties Pacas, SL28 Country Honduras Region Santa Barbara First noted Dec 05, 2025 Last tasted Dec 05, 2025 1 cupping [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ maple syrup ](https://unpacking.coffee/flavors/26 "maple syrup") [ honeycomb ](https://unpacking.coffee/flavors/114 "honeycomb") [ pomegranate ](https://unpacking.coffee/flavors/139 "pomegranate") ### [ Ethiopia Tagel Alemayehu ](https://unpacking.coffee/coffees/89-ethiopia-tagel-alemayehu) Process Washed Varieties 74112, 74110 Country Ethiopia Region Guji Elevation 2350m First noted Nov 28, 2025 Last tasted Dec 02, 2025 2 cuppings [ peach ](https://unpacking.coffee/flavors/3 "peach") [ honeysuckle ](https://unpacking.coffee/flavors/62 "honeysuckle") [ watermelon candy ](https://unpacking.coffee/flavors/154 "watermelon candy") [ grapefruit ](https://unpacking.coffee/flavors/20 "grapefruit") ### [ Ethiopia Danche ](https://unpacking.coffee/coffees/81-ethiopia-danche) Process Washed Varieties Wolisho, Dega Country Ethiopia Region Gedeb Elevation 1950-2200m First noted Nov 08, 2025 Last tasted Nov 08, 2025 3 cuppings [ peach ](https://unpacking.coffee/flavors/3 "peach") [ lilac ](https://unpacking.coffee/flavors/143 "lilac") [ jasmine ](https://unpacking.coffee/flavors/55 "jasmine") [ white peach ](https://unpacking.coffee/flavors/147 "white peach") [ cotton candy ](https://unpacking.coffee/flavors/101 "cotton candy") ### [ Honduras Yoniar Aguilar ](https://unpacking.coffee/coffees/80-honduras-yoniar-aguilar) Process Washed Varieties Pacas Country Honduras Region Santa Barbara Elevation 1800-2000m First noted Nov 05, 2025 Last tasted Jan 22, 2026 3 cuppings [ maple ](https://unpacking.coffee/flavors/145 "maple") [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ apple blossom ](https://unpacking.coffee/flavors/146 "apple blossom") [ butterscotch ](https://unpacking.coffee/flavors/32 "butterscotch") [ lemon ](https://unpacking.coffee/flavors/18 "lemon") ### [ Honduras Jobneel Caceres ](https://unpacking.coffee/coffees/78-honduras-jobneel-caceres) Process Washed Varieties Pacas Country Honduras Region Santa Barbara Elevation 1550m First noted Oct 30, 2025 Last tasted Nov 26, 2025 4 cuppings [ pomegranate ](https://unpacking.coffee/flavors/139 "pomegranate") [ lilac ](https://unpacking.coffee/flavors/143 "lilac") [ fig jam ](https://unpacking.coffee/flavors/144 "fig jam") [ orange peel ](https://unpacking.coffee/flavors/132 "orange peel") [ almond ](https://unpacking.coffee/flavors/37 "almond") Showing 1 to 12 of 18 results 1 2 Log In to Cup Log in to your account Enter your email and password to continue Email address Password Remember me Cancel Log in Need an account? [Sign up](https://unpacking.coffee/register) 18 Coffee Offerings 35 Total Cuppings Added 11 months ago Use filters or recent searches to refine your results. Press Esc to close. Filters 12 showing Users 0 Coffees 0 Roasters 0 Recipes 0 Explore featured coffees Start typing to search across the entire database. [ ### [ Finca Cual Bicicleta Honey ](https://unpacking.coffee/coffees/136-finca-cual-bicicleta-honey) by [ Recluse Roasting Project ](https://unpacking.coffee/roasters/255-recluse-roasting-project) Process Honey Varieties Lempira, Parainema, Catuaí Country Honduras Elevation 1560m Source Oscar Omar Alonzo First noted Apr 25, 2026 Last tasted Apr 25, 2026 1 cupping [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ dried apricot ](https://unpacking.coffee/flavors/200 "dried apricot") [ lemon ](https://unpacking.coffee/flavors/18 "lemon") ](https://unpacking.coffee/coffees/136-finca-cual-bicicleta-honey) [ ### [ Alexander Sabillon ](https://unpacking.coffee/coffees/135-alexander-sabillon) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Country Honduras Region Santa Barbara First noted Apr 22, 2026 Last tasted Apr 22, 2026 1 cupping [ blackberry ](https://unpacking.coffee/flavors/9 "blackberry") [ lime ](https://unpacking.coffee/flavors/19 "lime") [ graham cracker ](https://unpacking.coffee/flavors/81 "graham cracker") ](https://unpacking.coffee/coffees/135-alexander-sabillon) [ ### [ Ethiopia Gatta ](https://unpacking.coffee/coffees/134-ethiopia-gatta) by [ Oliver’s Custom Coffee ](https://unpacking.coffee/roasters/227-olivers-custom-coffee) Process Anaerobic Natural Varieties 74112, 74110 Country Ethiopia Region Sidamo Source Gatta Farm First noted Apr 17, 2026 Last tasted Apr 17, 2026 2 cuppings [ tropical fruit ](https://unpacking.coffee/flavors/197 "tropical fruit") [ berries ](https://unpacking.coffee/flavors/199 "berries") [ tiki cocktails ](https://unpacking.coffee/flavors/198 "tiki cocktails") ](https://unpacking.coffee/coffees/134-ethiopia-gatta) [ ### [ Agaseke ](https://unpacking.coffee/coffees/133-agaseke-1) by [ Heart Coffee Roasters ](https://unpacking.coffee/roasters/47-heart-coffee-roasters) Process Washed Varieties Bourbon Country Rwanda Region Western Province First noted Apr 16, 2026 Last tasted Apr 16, 2026 1 cupping [ honey ](https://unpacking.coffee/flavors/22 "honey") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ](https://unpacking.coffee/coffees/133-agaseke-1) [ ### [ Agaseke ](https://unpacking.coffee/coffees/132-agaseke) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Bourbon Country Rwanda Region Western Province First noted Apr 14, 2026 Last tasted Apr 14, 2026 1 cupping [ honey ](https://unpacking.coffee/flavors/22 "honey") [ milk chocolate ](https://unpacking.coffee/flavors/33 "milk chocolate") [ mandarin orange ](https://unpacking.coffee/flavors/142 "mandarin orange") [ pink lady apple ](https://unpacking.coffee/flavors/183 "pink lady apple") ](https://unpacking.coffee/coffees/132-agaseke) [ ### [ Gabriel Mas Tafur ](https://unpacking.coffee/coffees/131-gabriel-mas-tafur) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Bourbon, Caturra, Typica, Catimor Country Peru Region Amazonas Harvest 2025 Source Finca San Gabriel First noted Apr 10, 2026 Last tasted Apr 13, 2026 2 cuppings [ meyer lemon ](https://unpacking.coffee/flavors/103 "meyer lemon") [ honey ](https://unpacking.coffee/flavors/22 "honey") [ cranberry ](https://unpacking.coffee/flavors/13 "cranberry") [ honey tea cake ](https://unpacking.coffee/flavors/196 "honey tea cake") [ orange ](https://unpacking.coffee/flavors/17 "orange") ](https://unpacking.coffee/coffees/131-gabriel-mas-tafur) [ ### [ Muungano ](https://unpacking.coffee/coffees/130-muungano) by [ Sweet Bloom Coffee Roasters ](https://unpacking.coffee/roasters/201-sweet-bloom-coffee-roasters) Varieties Red Bourbon Country Democratic Republic of the Congo Region South Kivu First noted Apr 07, 2026 Last tasted Apr 09, 2026 2 cuppings [ plum ](https://unpacking.coffee/flavors/10 "plum") [ pomelo ](https://unpacking.coffee/flavors/195 "pomelo") [ brown sugar ](https://unpacking.coffee/flavors/28 "brown sugar") ](https://unpacking.coffee/coffees/130-muungano) [ ### [ Nicaragua Maritza & Francisco’s Fruit Prosecco ](https://unpacking.coffee/coffees/129-nicaragua-maritza-franciscos-fruit-prosecco) by [ PUSH X PULL ](https://unpacking.coffee/roasters/254-push-x-pull) Process Carbonic Maceration, Natural Country Nicaragua Region Jinotega Elevation 1325m Source Santa Teresita, Los Nogales First noted Apr 05, 2026 Last tasted Apr 05, 2026 1 cupping [ pink lemonade ](https://unpacking.coffee/flavors/192 "pink lemonade") [ fruit snacks ](https://unpacking.coffee/flavors/193 "fruit snacks") [ rum ](https://unpacking.coffee/flavors/194 "rum") ](https://unpacking.coffee/coffees/129-nicaragua-maritza-franciscos-fruit-prosecco) [ ### [ El Naranjo, Colombia ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) by [ Ritual Coffee Roasters ](https://unpacking.coffee/roasters/180-ritual-coffee-roasters) Process Washed Varieties Caturra Country Colombia Region Nariño First noted Apr 04, 2026 Last tasted Apr 04, 2026 1 cupping [ plum ](https://unpacking.coffee/flavors/10 "plum") [ passion fruit ](https://unpacking.coffee/flavors/104 "passion fruit") [ cocoa butter ](https://unpacking.coffee/flavors/191 "cocoa butter") ](https://unpacking.coffee/coffees/128-el-naranjo-colombia) [ ### [ Sitio Da Torre ](https://unpacking.coffee/coffees/127-sitio-da-torre) by [ Square Mile Coffee Roasters ](https://unpacking.coffee/roasters/196-square-mile-coffee-roasters) Process Natural Varieties Yellow Bourbon Country Brazil Region Minas Gerais Source Álvaro Coli First noted Mar 30, 2026 Last tasted Mar 30, 2026 1 cupping [ cherry ](https://unpacking.coffee/flavors/5 "cherry") [ raspberry ](https://unpacking.coffee/flavors/6 "raspberry") [ black cherry ](https://unpacking.coffee/flavors/176 "black cherry") [ chocolate ganache ](https://unpacking.coffee/flavors/190 "chocolate ganache") ](https://unpacking.coffee/coffees/127-sitio-da-torre) [ ### [ San Jerónimo Tecoatl ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) by [ Paloma Craft Coffee ](https://unpacking.coffee/roasters/253-paloma-craft-coffee) Process Washed Varieties Bourbon, Typica Country Mexico Region Oaxaca Elevation 1600 - 1800m Source Sierra Mazateca First noted Mar 28, 2026 Last tasted Mar 28, 2026 1 cupping [ peach ](https://unpacking.coffee/flavors/3 "peach") [ key lime ](https://unpacking.coffee/flavors/188 "key lime") [ green mango ](https://unpacking.coffee/flavors/189 "green mango") ](https://unpacking.coffee/coffees/126-san-jeronimo-tecoatl) [ ### [ La Gladiola ](https://unpacking.coffee/coffees/125-la-gladiola) by [ Marigold Coffee ](https://unpacking.coffee/roasters/252-marigold-coffee) Process Washed Country Costa Rica Region Tarrazú First noted Mar 25, 2026 Last tasted Mar 25, 2026 1 cupping [ cinnamon ](https://unpacking.coffee/flavors/45 "cinnamon") [ chocolate ](https://unpacking.coffee/flavors/108 "chocolate") [ nectarine ](https://unpacking.coffee/flavors/126 "nectarine") ](https://unpacking.coffee/coffees/125-la-gladiola)