Peru, Gregorio Espinoza

FARM : Finca Artemira REGION : San Ignacio, Cajamarca ALTITUDE : 1,700 - 1,900 MASL VARIETAL : Tabi PROCESS : Washed FLAVOUR NOTES : Caramel, Plum, Orange Ebert Huaman Villegas is part of a new generation of Peruvian coffee producers helping to shape the future of specialty coffee in Cajamarca. Based in the village of Salinas, within San José de Lourdes, Ebert has quickly gained recognition for both his coffee quality and technical expertise, placing 6th at Expo Cajamarca in 2022 and 18th in Peru's Cup of Excellence in 2023. Together with his family, Ebert manages Finca Artemira, a farm named after his mother that has been cultivating coffee for more than forty years. Under his leadership, the farm has expanded while embracing regenerative agriculture through agroforestry systems, varietal diversity and ongoing experimentation with cultivation and processing. For this lot, ripe cherries were first soaked in water before undergoing a 24-hour anaerobic fermentation in sealed GrainPro bags. After pulping, the coffee was fermented for a further 36 hours before being washed and dried in solar dryers for between 12 and 21 days. The result is a coffee that reflects both the region's potential and Ebert's commitment to quality, precision and continuous improvement.

REGION : Terrazú ALTITUDE : 1,700 MASL VARIETAL : Catuai, Caturra PROCESS : Honey FLAVOUR NOTES : Prune, Green Apple, Cola Finca and Beneficiadora Santa Elena is a 46ha farm situated on the slopes of the Caraigres mountain in the Los Santos Region, also known as Tarrazu. This washed microlot is grown at 1,650masl and includes both Caturra and Catuai varieties. Coffee came to Costa Rica as early as 1779 and within 50 years was generating more revenue than any other crop, but by the 1830’s they were growing more coffee than the ships heading south could take. And virtually no infrastructure existed for transporting even a small amount of green coffee to the east coast of Costa Rica (where London was a mere 5,000 miles away). The distribution woes of Costa Rican coffee producers reached the ears of an up-and-coming shipping magnate named William Le Lacheur in 1841 and on Christmas day, 1841 he sailed The Monarch into port at Puntarenas, Costa Rica, and thus began a long and mutually beneficial relationship. On one voyage to London in late in 1843, the Monarch carried more than half a million pounds of Costa Rican coffee. Coffee grows in eight coffee regions throughout Costa Rica. In the central and northern highlands where most specialty coffee is found, coffee grows from 1200-1700 meters. Ninety percent of Costa Rican coffee is grown by 50,000 farmers on less than 5 hectares. Although nearly all Costa Rican coffee is wet milled, the country produces a wide variety of honey processed coffee. Coffee is dried using both patios and mechanical dryers. Costa Rica grows Typica, Caturra, Catuai, Villa Sarchi, Bourbon and Gesha.

ELEVATE AS HIGH AS CANDY FLOSS MOUNTAIN WHERE THE SWEET HIBISCUS MOON SETS THE SCENE FOR THE PEACHIEST PEACH ICED TEA Our very limited series, Freak & Unique continues with this Honey Peach infused Pink Bourbon from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM: Jardines Del EdenREGION: Pijao, QuindioALTITUDE: 1700-1900 MASLVARIETAL: Pink BourbonPROCESS: Honey Wine Yeast & Peach This beautiful lot for Freak & Unique X is a Honey Wine Yeast and Peach Infused Pink Bourbon. This coffee was grown by Felipe Arcila at the farm Jardines Del Edén. This coffee was exposed to a dry anaerobic fermentation period of 72 hours with the pulp on. During this fermentation stage peaches and wine yeast were added. The cherries were then pulped and placed to dry on raised beds with peaches placed amongst the coffee until the ideal moisture content was achieved. This micro-lot is 100% Pink Bourbon. This varietal is currently under research in order to determine its origin. It is said that it is a mutation that took place at 2100 MASL in San Adolfo, Huila. The small town of Pijao is located in Quindio, a mountainous section of the Colombian coffee growing region, also known as Eje Cafetero. Once at the epicentre of armed conflict in Colombia, today Pijao’s culture is rich in architecture, dance and music. Hailing from a long line of coffee farmers, brothers Felipe and Carlos Arcila purchased Jardines del Edén in Pijao in recent years and have since planted a range of some of the world’s most exciting and sought-after coffee varietals. * Please note due to the extremely limited availability of this coffee, we will be roasting once weekly. This may add a small delay to online orders. *

SLIP ON THE SLIDES AND SHADES TO SUCK IN THE VANILLA RAYS. HOP IN A COUPE OF CAMPARI, AND CHILL ON A JUICY WEDGE OF ORANGE FOR THE ULTIMATE TANGERINE DREAM. Our very limited series, Freak & Unique continues with this orange infusion from Colombia. This coffee is available with or without an unframed risograph print by Emma Gallacher (numbered edition of 10). FARM : San AdolfoREGION: Elias, South HuilaALTITUDE: 1750 MASLVARIETAL: CaturraPROCESS: Honey, Orange Infused Fermentation Located in the Elias region of South Huila, Jesús Barrera and Ruth Pascuas are small farmers working at altitudes of around 1750 MASL on their San Adolfo farm. Known for its high altitude and fertile soils, the Huila region is home to a number of outstanding coffee growers. Coffee farmers are attracted to the region due to the higher levels of soluble solids found in the coffee beans as a result of the region’s soil characteristics. In recent years San Adolfo has worked hard to improve its fermentation and drying processes in order to increase cup quality and consistency, leading to diverse and experimental lots such as this. The exceptional lot has been produced using a combination of anaerobic fermentation and honey processing. The coffee cherries are placed in fermentation tanks where CO2, wine yeast and fresh orange are added. After 72 hours, the cherries are then de-pulped without washing and put on drying beds until they reach the ideal humidity level. Following the drying process, some sticky mucilage reminiscent of honey remains on the outside of the bean. This can then be physically removed during milling rather than having to be washed off, thereby preserving some of the flavour notes that might otherwise be lost through a traditional washing process. The resultant cup has an intensity of orange zest, with smooth notes of vanilla and passion fruit, binding it into a cocktail you mimos’t try!