Penny Sweet is the alter ego of our crowd-pleasing house espresso Penny Rock. It is our opportunity to showcase a fun, fruit-forward espresso that demands your attention.
Penny Sweet
£12.00
£44.00
Subscribe & Save
Enjoy 10% off your coffee when you subscribe - shipping is calculated at checkout.
Our flexible plans let you pause or modify your subscription anytime through our customer portal.
Please note: A minimum of three orders is required before you can cancel your subscription.
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.
Bright and juicy, with notes of cacao, raspberry ripple and passion fruit.
-
OriginLa Cabana, Huila / Shyira, Nyabihu
-
CountryColombia / Rwanda
-
Process120 Hour Anaerobic Natural / Honey + Natural
-
VarietyCaturra / Red Bourbon
-
NotesCacao, Raspberry Ripple, Passion Fruit
Our latest iteration blends the natural anaerobic caturra from Huila’s La Cabana, with the natural and honey processed red bourbon from Rwanda’s Shyira washing station.
The former brings intense notes of cacao, raspberry and passion fruit, which are balanced and rounded out by the consistently classy red bourbon from Shyira.
La Cabana is located near El Agrado in Colombia’s Huila region. This particular lot was grown and processed by Danilo Perez who has taken up the challenge of producing more experimental lots on the family farm. The ripe, hand-selected caturra cherries are placed into airtight plastic containers for 120 hours, before being laid out to dry on parabolic beds.
The coffees from Shyira are a regular feature of our seasonal offering, but this is the first time that we have featured them as part of a blend. Located at 1,850 MASL, Shyira is reputedly the highest washing station in Rwanda, and it receives cherry from farms all the way up to 2,300 MASL. The result is some of the most complex and nuanced Rwandan coffees we have ever tasted.
For this blend we have combined both natural and honey processed red bourbon from Shyira. The cherries are first hand-sorted and floated to remove under-ripe and damaged cherries. For the natural processed coffee they are then laid out to dry on raised beds for 30 days, during which time it is turned regularly to ensure consistent drying. The honey processed coffee undergoes an intermediate stage where it is pulped, but leaving some of the mucilage still intact, before drying.
The former brings intense notes of cacao, raspberry and passion fruit, which are balanced and rounded out by the consistently classy red bourbon from Shyira.
La Cabana is located near El Agrado in Colombia’s Huila region. This particular lot was grown and processed by Danilo Perez who has taken up the challenge of producing more experimental lots on the family farm. The ripe, hand-selected caturra cherries are placed into airtight plastic containers for 120 hours, before being laid out to dry on parabolic beds.
The coffees from Shyira are a regular feature of our seasonal offering, but this is the first time that we have featured them as part of a blend. Located at 1,850 MASL, Shyira is reputedly the highest washing station in Rwanda, and it receives cherry from farms all the way up to 2,300 MASL. The result is some of the most complex and nuanced Rwandan coffees we have ever tasted.
For this blend we have combined both natural and honey processed red bourbon from Shyira. The cherries are first hand-sorted and floated to remove under-ripe and damaged cherries. For the natural processed coffee they are then laid out to dry on raised beds for 30 days, during which time it is turned regularly to ensure consistent drying. The honey processed coffee undergoes an intermediate stage where it is pulped, but leaving some of the mucilage still intact, before drying.
