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This coffee features tasting notes of lime and grapefruit. It is produced by Arley Vargas at the La Piragua farm in Huila, Colombia, grown at 1800 meters altitude. The Pink Bourbon variety is processed naturally with a double fermentation: a 72-hour oxidized fermentation followed by a 98-hour anaerobic fermentation in barrels with degassing valves, then dried slowly in covered dryer sheds for 15–20 days. The farm practices sustainable cultivation and regenerative farming.
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Single origin
🇺🇸 Carlsbad, California, United States
Big Step Coffee is a small-batch, direct-to-consumer roaster in Southern California, founded in 2016 by Kyle Hayslip. He came to coffee as an outsider — an obsessive rather than an industry veteran — with the aim of building a business from scratch that reflected his own values, and a conviction that coffee connects people across a global community in a way little else does. The name comes from his son, who as a small child would shout "Big Step!" whenever the two encountered a large crack in the sidewalk on a walk. For Hayslip it captures the same fearlessness that led to starting the company. The roasting philosophy is deliberately unhurried and untrendy: honoring the skill, risk, and years of labor behind each lot, and setting profiles to highlight the intrinsic qualities the producers intended rather than imposing a house signature. Green coffee is bought through import partners with long-standing relationships at origin, with an emphasis on consistent repeat purchasing that provides financial stability to smallholder farmers rather than one-off transactions. Big Step roasts out of the California Roasting Collective in San Marcos, offering rotating single origins alongside subscription and wholesale programs.