Penny Sweet is the alter ego of our crowd-pleasing house espresso Penny Rock. Where Penny Rock is familiar, comforting and dependable, Penny Sweet is wild, complex, and controversial. It is our opportunity to showcase a fun, fruit-forward espresso that demands your attention.
Penny Sweet
£12.00
£44.00
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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.
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.
Deep, complex and syrupy sweet, with notes of dark chocolate, raspberry and rose.
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OriginDanilo Perez, El Agrado, Huila
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CountryColombia
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Altitude1,700-1,800 MASL
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Process120 Hour Anaerobic Natural
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VarietyCaturra
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NotesDark Chocolate, Raspberry, Rose
Origin Story
For our latest selection we've returned to Huila's Danilo Perez, but this time we've opted for his 120 hour (as opposed to 200 hour) anaerobic natural caturra. It's deep, complex and syrupy sweet, with notes of dark chocolate, raspberry and rose.
Danilo is the son of farm and dry-mill owning parents, and has been involved with coffee from a very young age. Inspired by his experience of coffee whilst travelling in Australia, Danilo became a certified Q-Grader, and returned home determined to implement more modern processing techniques back at the family farm.
He recently took up the challenge of producing more experimental lots, and the results blew Mike away on the cupping table during his most recent trip to Colombia. For this lot the ripe, hand-selected cherries are placed into airtight plastic containers for 120 hours, before being laid out to dry on parabolic beds.
The results are outstanding, and we’re excited to showcase yet another another exceptional coffee from Danilo as Penny Sweet.
Danilo is the son of farm and dry-mill owning parents, and has been involved with coffee from a very young age. Inspired by his experience of coffee whilst travelling in Australia, Danilo became a certified Q-Grader, and returned home determined to implement more modern processing techniques back at the family farm.
He recently took up the challenge of producing more experimental lots, and the results blew Mike away on the cupping table during his most recent trip to Colombia. For this lot the ripe, hand-selected cherries are placed into airtight plastic containers for 120 hours, before being laid out to dry on parabolic beds.
The results are outstanding, and we’re excited to showcase yet another another exceptional coffee from Danilo as Penny Sweet.
