FRINJ is operating a groundbreaking project here in the USA. With farms situated at 60-250 MASL, these coffees are growing at surprisingly low altitudes. 

Here is a bit of what Derek, from FRINJ, has to say about where their coffees grow: “We grow at this elevation deliberately, because the combination of coastal influence and northern latitude creates diurnal temperature swings comparable to what you'd find at high-altitude farms in Panama, like 1800 MASL. This produces a similarly extended cherry ripening period of around 10–11 months, which is what generates the complexity more typically associated with high-elevation tropical growing. To put it in contrast: lower elevations in the tropics are way hotter and produce fast cherry maturation and simple flavor profiles, while high elevations in California would be too cold and would kill the plants.”

A bit more on the processing of this coffee courtesy of Derek: "This coffee was hand-picked at peak ripeness, floated to remove defects, inoculated with that yeast, cold-fermented for 72 hours, washed to bare parchment, and slowly dried on raised beds for two weeks to a stable moisture below 11%."

In the cup, I find a candy-sweet presentation of berries, purple grapes, and purple florality reminding me of violets.

Green coffee cost: $170/lb