Roasted for Espresso & Filter | Baking Spice, Toffee, Jammy Fruits
Baking spice, toffee, jammy fruits
Comprised of seasonally refreshed lots from our most trusted and established producer relationships. This elevated blend offers a complex and nuanced cup, delivering a sweet, jammy cup with integrated fruit tones.
Developing this blend has been driven through the desire to support our core producer groups through paying premium prices for larger volumes and more lots of coffee. The flavours are very complementary, and we have been honing our roasting approach to ensure the resulting cups are harmonious and balanced. We really hope you enjoy this coffee and are grateful for your support.
Current Composition:
50% Washed Bourbon from Manuel Patillo in Cusco, Peru.
50% Washed Kurume, Dega & Wolisho from Snap’s Raro Boda wet mill in Uraga, Guji Zone, Ethiopia.
Component Information:
We're updating our Legacy blend with this fresh arrival from Snap's Raro Boda washing station, in Ethiopia's Guji zone. Snap Coffee are our primary supplier from Ethiopia, with whom we've worked for the last 8 years.
The Farmers
Around 257 farmers deliver their coffee cherries to the Raro Boda washing station, located in Guji Zone’s Uraga woreda. Amidst natural forest and vegetation, they are working completely organically, tending to a range of cultivars, some of which are improved landrace selections such as Wolisho, Dega & Kurume. There are also pockets of JARC (Jimma Agricultural Research Center) identified and released varieties, dubbed 74110 and 74112 after having been initially catalogued in 1974, which are being promoted due to their resistance to coffee berry disease. Each farmer tends to around 2,000 coffee trees.
The Washing Station & Their Approach
Named after the kebele (small town), Raro Boda washing station has been recently refurbished and fitted out with a Penagos eco-pulper and white tiled fermentation tanks. These innovations and investments allow greater control over the processing of the fruit delivered by smallholders in the kebele. They process the coffee by depulping and fermenting under water for 48 hours before the parchment coffee is graded, initially in washing channels and then by hand during the time it spends drying in the sun on raised beds. To ensure uniform drying the layers are spread around 2cm deep and spend 10 days or so before they are consolidated, and samples are sent to the cupping lab.
Raro Boda wet mill’s QC manager, Medhin Tamiru, is an experienced cupper with over a decade of experience in the industry, and who is a judge for the Ethiopian Cup of Excellence competition. He will continue to oversee operations ensuring the coffee produced at Raro Boda is squeaky clean and of the highest quality.
The Exporter
Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. Lots from the most recent harvest have been dry milled at Snap’s own processing and warehousing facility. This has afforded the group even more control over the final exportable product that we get to work with, leading to improved consistency and uniformity.
We’re always impressed by the sweetness, structure and overall performance of the high-quality outturns from members of the Valle Inca Association in Cusco, Peru. Here we have a 32hr fermentation washed Bourbon from Manuel’s farm, Finca Limonniyoc in Yanatile Dristrict, to run as the Peruvian base component in our house concept blend, Legacy.
The Farm
Manuel inherited Finca Limonniyoc from his parents, and has renovated areas of Catimor with Bourbon to produce specialty calibre coffees in partnership with the Valle Inca Association. They have expanded their area of production, which reaches 1,800 metres above sea level, as well as improved and renovated the processing and drying infrastructures. Valle Inca are not just dispensing agronomical advice, but through their ecologically holistic approach to coffee cultivation and membership in the association Manuel’s farm is certified organic. Pacay trees are planted for shade and to encourage biodiversity. There are many secondary food crops including Rocoto peppers, chirimoyas, oranges, avocadoes and limes. The most common method for nourishing the coffee trees is to apply a homemade compost, composed primarily of spent coffee pulp and bird poo. Some of the farmers are working to ensure moisture is kept in the soil if they are in a more arid area, whereas those for whom there is excess humidity are pruning back the lower growth on their coffee trees to promote adequate ventilation.
Their Approach
Coffees are harvested by hand and floated to remove underripes before they are fed through a manually cranked depulper. Coffee cherry skins are removed during a sieving stage before the clean parchment is placed into GrainPro sacks before being sealed into plastic barrels fitted with a carboy style airlock. After a period of 32 hours has passed the native microbiome has broken down the mucilage surrounding the coffee’s parchment layer and is ready to be washed off. Valle Inca have funded the building of drying infastructures at many of their members’ farms, and these allow the lots to be dried in ventilated secadores on raised beds, which we are confident is adding to the stability, uniformity and reliability of their producers’ coffees. At Finca Limonniyoc the coffee takes around 18 days to get to stable and homoegnised moisture content.
The Association
In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provide agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.
300 x Legacy Brew Bags
Roasted for Espresso & Filter | Baking Spice, Toffee, Jammy Fruits
A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.
Baking spice, toffee, jammy
Comprised of seasonally refreshed lots from our most trusted and established producer relationships. This elevated blend offers a complex and nuanced cup, delivering a sweet, jammy cup with integrated fruit tones.
Developing this blend has been driven through the desire to support our core producer groups through paying premium prices for larger volumes and more lots of coffee. The flavours are very complementary, and we have been honing our roasting approach to ensure the resulting cups are harmonious and balanced. We really hope you enjoy this coffee and are grateful for your support.
Current Composition:
50% Washed Typica & Bourbon from Colca in Cusco, Peru.
50% Washed Kurume, Dega & Wolisho from Snap’s Aricha wet mill in Yirgacheffe, Gedeo Zone, SNNPR, Ethiopia
Component Information:
Aricha, Ethiopia
Around 700 smallholder coffee farmers in the Aricha kebele have contributed towards this lot. The varieties being grown are Wolisho, Dega & Kurume, which are tended to completely organically in a semi-forest system. Each farmer has between 0.5 and 2 hectares planted with coffee, amidst bananas and natural shade trees, with 1,500 to 2,400 coffee trees per hectare. Each tree only produces around 3kg of coffee fruit per season, which is delivered on foot or by mule to the washing station. Coffee is grown under shade amidst secondary crops like bananas, maize and other cereals, which not only provides food but improves the root structure on the farms which can protect against erosion.
The cherry reception and processing is undertaken under the watchful eye and scrutiny of Henok Admassu, the mill manager. Henok and his children have been working at this mill with Snap Coffee in a vertically integrated fashion since late 2021.
After depulping the received coffee cherries using an Agaarde disc pulper the coffee is fermented under cool water in ceramic tiled tanks for 72 hours, before washing and grading in long channels. The seeds are effectively graded by density in these channels and will be graded again once fully dried when the quality is refined at the dry mill using vibrating density sorting tables. It makes for a reliable product for us to roast, as the seeds are small and compact yet very dense, allowing an efficient transfer of heat through each seed and the entire batch.
Snap Coffee was established in 2008 by Negusse Debela Weldyes and the group are responsible for the running and operation of several coffee washing stations which feature in our coffee range each year. Snap oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. Steps such as tiling fermentation tanks to enable better cleaning, as well as implementing strict drying protocols, have gone long ways to improving the clarity, cleanliness and longevity of the coffees’ characteristics. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They have improved the roads to streamline access to the washing stations and have built health clinics to provide access to better healthcare for their contributing farmers as well. Lots from the most recent harvest have been dry milled at Snap’s own processing and warehousing facility. This has afforded the group even more control over the final exportable product that we get to work with, leading to improved consistency and uniformity.
We’re always impressed by the sweetness, structure and overall performance of the high-quality outturns from members of the Valle Inca Association in Cusco, Peru. Here we have a community lot of washed Bourbon and Typica selections from the group to run as the Peruvian base component in our house concept blend, Legacy.
The Producers
The farmers who are contributing coffee to this community blend are following agronomical advice from the Valle Inca group, and working in an ecologically holistic fashion, as well as carrying an organic certification. Farms have Pacay trees planted for shade and to encourage biodiversity. There are many secondary food crops including Rocoto peppers, chirimoyas, oranges, avocadoes and limes. The most common method for nourishing the coffee trees is to apply a homemade compost, composed primarily of spent coffee pulp and bird poo. Some of the farmers are working to ensure moisture is kept in the soil if they are in a more arid area, whereas those for whom there is excess humidity are pruning back the lower growth on their coffee trees to promote adequate ventilation.
Their Approach
Coffees are harvested by hand and floated to remove underripes before they are fed through a manually cranked depulper. Coffee cherry skins are removed during a sieving stage before the clean parchment is placed into GrainPro sacks before being sealed into plastic barrels fitted with a carboy style airlock. After a period between 20 and 40 hours has passed the native microbiome has broken down the mucilage surrounding the coffee’s parchment layer and is ready to be washed off. Valle Inca have funded the building of drying infastructures at many of their members’ farms, and these allow the lots to be dried in ventilated secadores on raised beds, which we are confident is adding to the stability, uniformity and reliability of their producers’ coffees.
The Association
In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provide agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.
Ecuador 85% is produced on Hacienda Limon by Samuel Von Ruttein the country's Los Rios province. When combined with milk, it conjures flavours of toffee, toasted walnut and cocoa, allowing for an elegant and pure drinking chocolate.
Pump Street Chocolate's range of single origin drinking chocolates take their finished chocolates and shave them into delicate flakes to allow them to easily melt into warm milk. The result is a hot chocolate that's rich in flavour with a smooth and silky texture.
With no added milk powders, each of their drinking chocolates are suitable for vegans.
Bag weight: 2kg
Ingredients:
Cocoa beans
Cane sugar
Organic cocoa butter
Minimum cocoa solids – 85%
Gluten, dairy and nuts are also handled on the production premises
Roasted for Espresso & Filter | Raspberry, Chocolate, Nougat
Comprised of 50% decaffeinated coffee. Designed for productive afternoons and restful evenings. Look for flavours of roasted almonds, sweet raspberry & milk chocolate.
Comprised of 50% decaffeinated coffee we find ourselves drawn to this blend in the afternoons and evenings, when the prospect of a full jolt of caffeine becomes less appealing but there are still tasks to complete before the day is out. A chance to reset and remain on an even keel rather than overdo it and regret it later on.
Our single origin coffees vary throughout the year, depending on what is tasting best each month. We have, in recent years, found that with careful planning we are able to curate a line of Colombian coffee that tastes fresh and expressive throughout the calendar year, thanks to this producing country having multiple harvesting and shipping periods. Given our soft spot for espresso roasts of coffees from Huila region we recently launched our El Nevado Espresso, a perennially available single origin Colombian coffee. We’re also selecting lots from Huila to send for decaffeination, this year featuring a lot from La Plata, and so weaving these two product lines together makes for a harmonious tasting half-caff coffee.
The Producers
We are currently featuring coffee from 8 farmers who contribute to the La Magdalena community. A select few of the farmers who have contributed significant chunks of coffee to this lot include Nicomedes Benavides, Nito Arbey Molina Navia and Edgar Yony Melo Gomez, the latter two having cup of excellence awards amongst their accolades. The members grow their coffee in the municipality of San Agustín in Huila, which is one of our all-time favourite regions of Colombia, in the veredas (wards) of La Argentina, La Llanada, La Muralla and Naranjos. Dotted on their various coffee farms are shade trees including Cachingo, Guamo (Ice-cream Bean), Carbonero and various citrus and avocado trees. The farms range from just 1 up to 5 hectares in size, and are planted out with a combination of Caturra, Castillo and Variedad Colombia, spanning from around 1,700 all the way up to 2,100 metres above sea level.
Fertile soils with volcanic ash deposits coupled with the high altitudes, quality varieties and agronomical training and support from Caravela all lead to a group of coffee growers who are reliably producing clean, sweet lots that we feel make for very juicy, complex espresso. Each farmer may practice variations on fermentation, size of batches and for different periods, so we can’t be hugely specific with any fermentation details here. Some of them then use raised beds in a polytunnel to dry their coffee, whilst others use their rooftop patios which can be shaded from the sun or sheltered from the rain by sliding a corrugated iron cover over the drying coffee.
The Exporter
Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.
As regards their PECA program, they have said the below:
“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees.”
Roasted for Espresso & Filter | Raspberry, Chocolate, Nougat
Comprised of 50% decaffeinated coffee. Designed for productive afternoons and restful evenings. Look for flavours of roasted almonds, sweet raspberry & milk chocolate.
Comprised of 50% decaffeinated coffee we find ourselves drawn to this blend in the afternoons and evenings, when the prospect of a full jolt of caffeine becomes less appealing but there are still tasks to complete before the day is out. A chance to reset and remain on an even keel rather than overdo it and regret it later on.
Our single origin coffees vary throughout the year, depending on what is tasting best each month. We have, in recent years, found that with careful planning we are able to curate a line of Colombian coffee that tastes fresh and expressive throughout the calendar year, thanks to this producing country having multiple harvesting and shipping periods. Given our soft spot for espresso roasts of coffees from Huila region we recently launched our El Nevado Espresso, a perennially available single origin Colombian coffee. We’re also selecting lots from Huila to send for decaffeination, this year featuring a lot from La Plata, and so weaving these two product lines together makes for a harmonious tasting half-caff coffee.
The Producers
We are currently featuring coffee from 8 farmers who contribute to the La Magdalena community. A select few of the farmers who have contributed significant chunks of coffee to this lot include Nicomedes Benavides, Nito Arbey Molina Navia and Edgar Yony Melo Gomez, the latter two having cup of excellence awards amongst their accolades. The members grow their coffee in the municipality of San Agustín in Huila, which is one of our all-time favourite regions of Colombia, in the veredas (wards) of La Argentina, La Llanada, La Muralla and Naranjos. Dotted on their various coffee farms are shade trees including Cachingo, Guamo (Ice-cream Bean), Carbonero and various citrus and avocado trees. The farms range from just 1 up to 5 hectares in size, and are planted out with a combination of Caturra, Castillo and Variedad Colombia, spanning from around 1,700 all the way up to 2,100 metres above sea level.
Fertile soils with volcanic ash deposits coupled with the high altitudes, quality varieties and agronomical training and support from Caravela all lead to a group of coffee growers who are reliably producing clean, sweet lots that we feel make for very juicy, complex espresso. Each farmer may practice variations on fermentation, size of batches and for different periods, so we can’t be hugely specific with any fermentation details here. Some of them then use raised beds in a polytunnel to dry their coffee, whilst others use their rooftop patios which can be shaded from the sun or sheltered from the rain by sliding a corrugated iron cover over the drying coffee.
The Exporter
Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.
As regards their PECA program, they have said the below:
“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees.”
Roasted for Espresso & Filter | Raspberry, Chocolate, Nougat
A7 information cards which you can use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.
Expect a creamy, balanced espresso with sweet fruit notes of currants & prunes. The finish is like dark chocolate & roasted almonds.
This year we have finally been able to select our own bespoke lot for decaffeination. Paying close attention to all the coffees we buy means we have always treated our decaf purchases with the same care and rigour as all lots we buy, but we have finally reached the volumes whereby we can purchase an entire lot to be decaffeinated in Colombia (the plant in Manizales processes 70 sacks to create 58 bags of decaffeinated green coffee).
The Producers
We are currently featuring coffee from 8 farmers who contribute to the La Magdalena community. A select few of the farmers who have contributed significant chunks of coffee to this lot include Nicomedes Benavides, Nito Arbey Molina Navia and Edgar Yony Melo Gomez, the latter two having cup of excellence awards amongst their accolades. The members grow their coffee in the municipality of San Agustín in Huila, which is one of our all-time favourite regions of Colombia, in the veredas (wards) of La Argentina, La Llanada, La Muralla and Naranjos. Dotted on their various coffee farms are shade trees including Cachingo, Guamo (Ice-cream Bean), Carbonero and various citrus and avocado trees. The farms range from just 1 up to 5 hectares in size, and are planted out with a combination of Caturra, Castillo and Variedad Colombia, spanning from around 1,700 all the way up to 2,100 metres above sea level.
The Decaffeination Process
Having tasted various options in their regular and subsequent decaffeinated state we have been able to secure a coffee that has a sweet, clean cup profile and has best maintained its character and integrity after the decaffeination process.
For the last eight years we’ve solely purchased decaffeinated coffees that have undergone the Sugar Cane Ethyl Acetate process. Not only does this method provide a secondary income to the producing country, but the green coffee only needs to be transported once rather than twice. Obviously more eco-friendly and less costly, it has a huge impact on cup quality too. The conditions in which coffee is transported are rarely conducive to preserving quality, and so avoiding this process from happening twice is always beneficial for the cup. The coffee, having been shipped only once unlike most decaf options that arrive into the UK via Mexico, Canada or Germany, tastes all the fresher for it.
The actual solvent doing the work of decaffeinating the green coffee at Descafecol is derived from fermenting and making an alcohol from sugar cane. This is combined with spring water and is used to wash the caffeine out of the steamed green coffee until less than 0.1% of the original caffeine content remains.
The Exporter
Typically, Caravela operate an 80/20 model, working with a vast majority of smallholders and a minority of farmers with large coffee estates. In their latest impact report 87% of their producing partners had farms of less than 5 hectares in size. More than half of the producers they worked with were visited by their PECA team, and in Colombia alone they are working with 1,746 producers across 52 communities.
As regards their PECA program, they have said the below:
“Coffee growers are the heart of our business model, without them we could not maintain and sustain this value chain. They are responsible for producing the best coffees that delight us every day. The Coffee Growers Education Program (PECA) has developed a symbiotic relationship between coffee growers and Caravela since we’re always learning from each other. For many years, we have accumulated experiences throughout experimentation and work that provides tools to empower and educates coffee growers, resulting in consistent high-quality coffees.”
Roasted for Espresso | Muscovado, apricot jam, nougat
Ripe fruit notes like persimmon and apricot jam add complexity to comforting flavours of nougat and warm muscovado sugar.
After three years of working with lots from the Santa Teresa community in Peru’s Cusco region we are excited to showcase this outturn on our rotating single origin menu, having seen the overall quality and flavour clarity increase year-on-year.
The Association
This lot of coffee from Santa Teresa represents a small community near the town of Quillabamba in Peru’s Cusco province. Smallhold coffee farmers in the area partner with the agronomical co-operative group Huadquiña, from whom we’ve bought lots for the last three years. Previously these have featured in festive coffee drops and our house blend, Article, but this year we feel the flavour clarity and overall quality allow the coffee to be showcased as a seasonal single origin espresso release. Huadquiña, initially established in the 1960s, work with several hundred coffee farmers in Cusco, and is comprised of indigenous peoples, some of whom are the children of the initial founding members of the group. Coffees sold under the names Salkantay and Santa Teresa represent distinct communities across the area.
Their ApproachThe group boasts various certifications, such as FairTrade and Organic, but what matter more to us as buyers is that we’re working with dedicated growers, farming sustainably to produce quality outturns, that in turn allow us to pay premium prices to ensure they are economically prosperous and can see a viable future working in coffee.
Mixed cultivars, primarily Typica and Bourbon types, are planted from 1,800 to 2,000 metres, and grown in an agroforestry system, amidst native shade trees and intercropped with secondary food crops. The area is very biodiverse and there is an ingrained cultural respect for the earth which feeds into their agronomical practices, such as eschewing chemical agro-inputs or weedkillers, instead using organic homemade composts and manually clearing weeds.
Harvesting is all done via Mingas (communal work reciprocated amongst neighbours) reflecting the communities sense of reciprocity called ‘Ayni’, which loosely translates as ‘today for you, tomorrow for me’. After harvesting the coffees are manually depulped before being traditionally fermented in water for up to 20hrs, fully washed and dried on raised beds for between 10 and 20 days.
Origin: Huadquiña, La Convención, Cusco, Peru
Producer: Several smallholder families
Processing: Organically grown, hand harvested, floated & manually depulped. Wet fermented 20 hours, fully washed, dried on raised beds.
Cultivar: Bourbon & Typica
Altitude: 1,800 to 2,000 metres
Harvest: August, 2024
Arrival: January, 2025
Roasted for Espresso | Muscovado, apricot jam, nougat
Ripe fruit notes like persimmon and apricot jam add complexity to comforting flavours of nougat and warm muscovado sugar.
After three years of working with lots from the Santa Teresa community in Peru’s Cusco region we are excited to showcase this outturn on our rotating single origin menu, having seen the overall quality and flavour clarity increase year-on-year.
The Association
This lot of coffee from Santa Teresa represents a small community near the town of Quillabamba in Peru’s Cusco province. Smallhold coffee farmers in the area partner with the agronomical co-operative group Huadquiña, from whom we’ve bought lots for the last three years. Previously these have featured in festive coffee drops and our house blend, Article, but this year we feel the flavour clarity and overall quality allow the coffee to be showcased as a seasonal single origin espresso release. Huadquiña, initially established in the 1960s, work with several hundred coffee farmers in Cusco, and is comprised of indigenous peoples, some of whom are the children of the initial founding members of the group. Coffees sold under the names Salkantay and Santa Teresa represent distinct communities across the area.
Their ApproachThe group boasts various certifications, such as FairTrade and Organic, but what matter more to us as buyers is that we’re working with dedicated growers, farming sustainably to produce quality outturns, that in turn allow us to pay premium prices to ensure they are economically prosperous and can see a viable future working in coffee.
Mixed cultivars, primarily Typica and Bourbon types, are planted from 1,800 to 2,000 metres, and grown in an agroforestry system, amidst native shade trees and intercropped with secondary food crops. The area is very biodiverse and there is an ingrained cultural respect for the earth which feeds into their agronomical practices, such as eschewing chemical agro-inputs or weedkillers, instead using organic homemade composts and manually clearing weeds.
Harvesting is all done via Mingas (communal work reciprocated amongst neighbours) reflecting the communities sense of reciprocity called ‘Ayni’, which loosely translates as ‘today for you, tomorrow for me’. After harvesting the coffees are manually depulped before being traditionally fermented in water for up to 20hrs, fully washed and dried on raised beds for between 10 and 20 days.
Origin: Huadquiña, La Convención, Cusco, Peru
Producer: Several smallholder families
Processing: Organically grown, hand harvested, floated & manually depulped. Wet fermented 20 hours, fully washed, dried on raised beds.
Cultivar: Bourbon & Typica
Altitude: 1,800 to 2,000 metres
Harvest: August, 2024
Arrival: January, 2025
Roasted for Espresso | Muscovado, apricot jam, nougat
A7 information cards for use on retail shelves, at POS, on grinders and to display alongside brewed coffee. Please add to your cart the amount you wish to receive with your order.
Ripe fruit notes like persimmon and apricot jam add complexity to comforting flavours of nougat and warm muscovado sugar.
After three years of working with lots from the Santa Teresa community in Peru’s Cusco region we are excited to showcase this outturn on our rotating single origin menu, having seen the overall quality and flavour clarity increase year-on-year.
The Association
This lot of coffee from Santa Teresa represents a small community near the town of Quillabamba in Peru’s Cusco province. Smallhold coffee farmers in the area partner with the agronomical co-operative group Huadquiña, from whom we’ve bought lots for the last three years. Previously these have featured in festive coffee drops and our house blend, Article, but this year we feel the flavour clarity and overall quality allow the coffee to be showcased as a seasonal single origin espresso release. Huadquiña, initially established in the 1960s, work with several hundred coffee farmers in Cusco, and is comprised of indigenous peoples, some of whom are the children of the initial founding members of the group. Coffees sold under the names Salkantay and Santa Teresa represent distinct communities across the area.
Their ApproachThe group boasts various certifications, such as FairTrade and Organic, but what matter more to us as buyers is that we’re working with dedicated growers, farming sustainably to produce quality outturns, that in turn allow us to pay premium prices to ensure they are economically prosperous and can see a viable future working in coffee.
Mixed cultivars, primarily Typica and Bourbon types, are planted from 1,800 to 2,000 metres, and grown in an agroforestry system, amidst native shade trees and intercropped with secondary food crops. The area is very biodiverse and there is an ingrained cultural respect for the earth which feeds into their agronomical practices, such as eschewing chemical agro-inputs or weedkillers, instead using organic homemade composts and manually clearing weeds.
Harvesting is all done via Mingas (communal work reciprocated amongst neighbours) reflecting the communities sense of reciprocity called ‘Ayni’, which loosely translates as ‘today for you, tomorrow for me’. After harvesting the coffees are manually depulped before being traditionally fermented in water for up to 20hrs, fully washed and dried on raised beds for between 10 and 20 days.
Origin: Huadquiña, La Convención, Cusco, Peru
Producer: Several smallholder families
Processing: Organically grown, hand harvested, floated & manually depulped. Wet fermented 20 hours, fully washed, dried on raised beds.
Cultivar: Bourbon & Typica
Altitude: 1,800 to 2,000 metres
Harvest: August, 2024
Arrival: January, 2025
A bespoke collaboration with Japanese tableware brand, Kinto, these cups are made from tempered glass.
We source. We roast. We brew. We talk frequently about the three elements that make Workshop Coffee what it is. Each facet is crucial to continually showcasing the best coffee possible. So much so that, earlier this year, we extended a challenge to the entire Workshop team: create something that brought these three things together in a clear, simple and beautiful way.
The result is our SOURCE ROAST BREW icon, which adorns these cups.
A collaboration with Japanese tableware brand Kinto, these heat-resistant cups are made from a semi-translucent glass that makes for a distinct and desirable finish.
Pick from one of two colours: our signature grey or plum.
- 340ml
- Dishwasher and microwave safe
- Made in Japan
- Each sold separately
A bespoke collaboration with Japanese tableware brand, Kinto, these cups are made from tempered glass.
We source. We roast. We brew. We talk frequently about the three elements that make Workshop Coffee what it is. Each facet is crucial to continually showcasing the best coffee possible. So much so that, earlier this year, we extended a challenge to the entire Workshop team: create something that brought these three things together in a clear, simple and beautiful way.
The result is our SOURCE ROAST BREW icon, which adorns these cups.
A collaboration with Japanese tableware brand Kinto, these heat-resistant cups are made from a semi-translucent glass that makes for a distinct and desirable finish.
Pick from one of two colours: our signature grey or plum.
- 340ml
- Dishwasher and microwave safe
- Made in Japan
- Each sold separately