Roaster notes
A washed Peruvian coffee from the El Oso project, which links quality coffee with conservation in the highlands. Caramel, nutmeg, and dark chocolate notes create a sweet cup with gentle spice and a rich finish.
Keep exploring
Selected by roaster, origin, process and brew method so the next bag stays relevant.
Rare coffees like this don't come along every day. Grown by Erlan Peralta at 1,900m above sea level, this naturally processed Peruvian lot is packed with delicate florals and vibrant fruit. The cool, shaded and high-altitude conditions on Erlan's farm allow the cherries to mature slowly, building sweetness and complexity. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry. Light roasting helps retain the inherent aromatics of heady orange blossom that combines so well with notes of brown sugar and raspberry.
From the home of coffee itself, comes this washed lot from the Doyo Co-operative. The heirloom varietals grown here represent the legacy of coffee growing in this region - classic flavours and high desirability. This coffee was roasted to pull out the complex sweetness of sweet and salty malted milk chocolate whilst retaining a deep fruit note of raisin and subtle citrus flavour.
A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.
A natural Honduran lot that leans into fruit-forward sweetness rather than the cleaner washed profile often associated with the origin. Honeycomb, papaya, and lemon notes give it brightness, florals, and a juicy finish.