We wanted to hold on to the last of the summer, so we found flavours which did just that.
Glorious and crisp pink lady backed up by sweet caramel flavours give us a sweet, light and juicy seasonal espresso.

Grown by a variety of small holders in the San Ignacio area of Cajamarca, Peru, the coffee is still hand harvest and hand sorted with an average fermentation period of between 20-30 hours before being fully washed and dried for 15-20 days. It is a mixed varietal due to the nature of it being small scale farming, but this lends a wonderful complex fruit characteristic without sacrificing on sweetness or body. 

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Aroma/Flavour - Pink Lady Apple, Caramel 
Roast level - Medium
Acidity - Medium to Bright
Sweetness - Fruit
Mouthfeel - Juicy
Aftertaste - Medium
Process/Finish - Washed
Fermentation - Ambient

Origin - Peru
Region - San Igancio, Cajamarca
Coop/Farm(er) - Small holders
Varietal(s) - Various
Altitude - 1300-1500masl

We recommend use with: All round enjoyable, shines on espresso

Shipping info:  Same day dispatch for orders placed before 2pm Mon-Fri. (Subject to availability). Boxes are paperboard with the coffee contained in our biodegradable and recycleable  bags.

Recommended brew recipe:
V60 - 18g coffee, 250g of water for a 2 minute 30 second brew using 99* water and the Scott Rao Method
Espresso - 17g-38g in 30s at 8 bar with 96* water.