This coffee features tasting notes of grape, red grape, caramel, and grape soda. It is sourced from Forest Coffee in the Huila, Tolima, and Caldas regions of Colombia at an altitude of 1750 meters. The Arabica varieties Castillo and Caturra are processed using a honey method with grape co-fermentation, involving a 24-hour pre-fermentation, 24-hour fermentation in cherry, and a five-day anaerobic co-fermentation with yeast and grape flavors. The beans are mechanically dried for 10 days and stabilized for 5 days in GrainPro bags.
Recommended for
Flavors
Roast & tastes
Origin
Single origin
🇺🇸 San Francisco, California, United States
Pulse N Pause Coffee is a San Francisco-based specialty coffee roaster founded in 2025, built around the idea of balancing energy and stillness in everyday life. As a veteran-owned micro-roastery, it draws on a philosophy that coffee should both fuel momentum and create space for reflection—captured in its name and symbolized by its sloth logo. The roastery focuses on carefully sourced, high-quality coffees, often highlighting distinctive microlots and experimental profiles, including tea-like processing styles and rare varieties such as Gesha. This approach reflects an interest in nuanced flavor expression, with coffees selected and roasted to offer both vibrancy and clarity. Beyond sourcing and roasting, Pulse N Pause emphasizes a more intentional relationship with coffee. Through education, brewing insights, and a transparent connection to producers, the brand encourages a slower, more mindful experience—positioning coffee not just as a stimulant, but as part of a balanced daily ritual that supports both productivity and pause.