Another banger from Peru. This washed, inoculated lot is interesting at every turn. Made up of Ethiopian Heirloom varieties and put through some advanced processing. The result is vibrant and bright, with citrus notes and fresh mint that make it reminiscent of a mojito.
Etíopes
£15.00
£51.00
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.
Vibrant and bright, with citrus notes and fresh mint that make it reminiscent of a mojito.
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OriginEl Porvenir, Jaén, Cajamarca
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CountryPeru
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Altitude1,950-2,050 MASL
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ProcessInoculated Washed
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VarietyHeirloom
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NotesLemonade, Elderflower, Fresh Mint
It's our second coffee from Simon Brown and Merlith Cruz at Las Etíopes, their farm in El Porvenir, Cajamarca, sitting between 1900 and 2050 metres. Only two of the seven hectares are planted, but they've filled them with some of the most exciting varieties on the block. Ethiopian Heirloom, Geisha, Wush Wush, and Sidra to name a few.
This 'advanced processing' needs a bit of an explanation. The mosto is a live fermentation culture made by fermenting a lot of their Geisha cherry in sealed tanks with simple syrup and hops, the hops acting as a natural antimicrobial, keeping unwanted bacteria in check while the yeast thrives. Once it hits peak activity, the liquid is separated and preserved and used to inoculate the next batch, much like maintaining a sourdough starter. The freshly picked lot is depulped and the coffee ferments with this culture for 72 hours in stainless steel tanks under naturally generated pressure, before a final wash and a slow dry on raised beds.
It's a precise, considered process and you can taste it.
This 'advanced processing' needs a bit of an explanation. The mosto is a live fermentation culture made by fermenting a lot of their Geisha cherry in sealed tanks with simple syrup and hops, the hops acting as a natural antimicrobial, keeping unwanted bacteria in check while the yeast thrives. Once it hits peak activity, the liquid is separated and preserved and used to inoculate the next batch, much like maintaining a sourdough starter. The freshly picked lot is depulped and the coffee ferments with this culture for 72 hours in stainless steel tanks under naturally generated pressure, before a final wash and a slow dry on raised beds.
It's a precise, considered process and you can taste it.
