It’s bright, silky and sweet, with notes of apple, black tea and blackberry jam. A super easy-drinking coffee.
Elizabeth Rojas
£13.00
£42.00
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Notes of Blackberry Jam, Ceylon Tea, Apple
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OriginEl Paramo, San Ignacio, Cajamarca
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CountryPeru
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Altitude1,850 MASL
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ProcessWashed
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VarietyCaturra
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NotesBlackberry Jam, Ceylon Tea, Apple
Elizabeth Rojas’s washed Caturra is back again, and we’re excited to share it with you for another season. It’s bright, silky and sweet, with notes of apple, black tea and blackberry jam. A super easy-drinking coffee.
We sourced this coffee through our exporting partner Red Beetle, who we work closely with in Peru and Mexico. Red Beetle exists to bring high-potential coffees from under-represented communities to the speciality market. In doing so, it delivers higher prices and a more secure income to producers, along with technical assistance to help them improve production.
In Peru, Red Beetle works in partnership with the CASIL cooperative of farmers, based in San Ignacio, Cajamarca. Elton and José from CASIL do most of the groundwork in the region in terms of QC and technical assistance, with Red Beetle providing additional QC and links to market.
Elizabeth’s farm, El Páramo, sits at 1,850 MASL near the town of El Chaupe in Cajamarca, bordering the huge Tabacones Namballe nature reserve. The Red Beetle team have found that the areas surrounding the reserve deliver incredible coffee, and that is certainly the case here.
The coffee is grown with plenty of shade cover and is harvested by Elizabeth with the help of her parents and brother. After resting in cherry, it undergoes a 40-hour open-tank dry fermentation before being pulped, washed, and laid out to dry on raised beds for 15 to 20 days.
We sourced this coffee through our exporting partner Red Beetle, who we work closely with in Peru and Mexico. Red Beetle exists to bring high-potential coffees from under-represented communities to the speciality market. In doing so, it delivers higher prices and a more secure income to producers, along with technical assistance to help them improve production.
In Peru, Red Beetle works in partnership with the CASIL cooperative of farmers, based in San Ignacio, Cajamarca. Elton and José from CASIL do most of the groundwork in the region in terms of QC and technical assistance, with Red Beetle providing additional QC and links to market.
Elizabeth’s farm, El Páramo, sits at 1,850 MASL near the town of El Chaupe in Cajamarca, bordering the huge Tabacones Namballe nature reserve. The Red Beetle team have found that the areas surrounding the reserve deliver incredible coffee, and that is certainly the case here.
The coffee is grown with plenty of shade cover and is harvested by Elizabeth with the help of her parents and brother. After resting in cherry, it undergoes a 40-hour open-tank dry fermentation before being pulped, washed, and laid out to dry on raised beds for 15 to 20 days.
