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London, E17

Perky Blenders are small batch specialty coffee roasters, based in Walthamstow, London. We offer coffee bean subscription, sending fresh coffee by post. Making home coffee brewing as easy as possible.


Blend of the Month - Festival

Blend of the Month small.jpg
Blend of the Month small.jpg

Blend of the Month - Festival

from 6.50

Sourced from:

Colombia, Rio Magdalena / Ethiopia, Guji Highland

Tastes like:

Red Cherry / Caramel / Blueberry Jam

Suitable for:

All brew methods, but we really quite like it in a V60, Chemex or Aeropress



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More Info:

Each month (funnily enough) we introduce a new Blend of the Month. To be quite frank, this is probably one of our most favourite things to do (bar eating pizza, but that's pretty normal right?)

We carefully sourced two or more beans that caressingly (it's a word) compliment each other. Expect some fun flavours here that work brilliantly with most brew methods.

Even More Info:

Colombia Rio Magdalena Tres Santos:

Location: San Agustin, Gigante and Garzon, Huila

Altitude: 1600- 2000 masl

Process: Washed

Variety: Caturra, Castillo, Colombia

Owner: Multiple Smallholder Farmers

Harvest: Oct-Jan

Tasting notes: Sweet fragrance. Red cherry, forest fruits, chocolate and caramel. Crisp and clean. 

For 2018, we have sourced and selected this lot from Huila, in the southwest of the country. The lot is made up of coffees from 3182 smallholders from the municipalities of San Agustin, Gigante and Garzon, in the centre and south of the Huila region. All of the contributing producers grow coffee on plots of land ranging between 1 and 5 hectares, where they also live and share work on the farms with their families. The producer groups are well supported by one of our export partners, Inconexus, and receive training on pre and post-harvest production to help them improve quality and receive higher premiums for their coffees. The farmers are also collectively members of a Coffee Growers Federation, where they can access support and training around specific aspects of farm management.

During harvest season, freshly picked coffee cherry is pulped each night and then left to dry ferment between 26-48 hours in tanks, depending on the conditions. From here the coffee is then washed before being dried in Parabolic driers for between 15 and 20 days. The weather patterns in these regions can make post-harvest care extremely difficult with fluctuating temperatures and precipitation creating a challenging environment to produce high quality coffee. Nonetheless, the quality of the Tres Santos lot shone through on the cupping table during sampling and pre-shipment testing, with red cherry, forest fruits, chocolate and caramel in the cup.


Ethiopia Guji Highland:

Location: Oromia, Guji Zone, Southern Ethiopia

Altitude: 2000-2300 masl

Process: Natural

Variety: Heirloom

Owner: Wodessa Yachisi

Harvest: November - February

Tasting notes:  Intense, blueberry jam, cream and lime zest.

That coffee is native to Ethiopia is indisputable, and this becomes clear when one walks into the famous forest coffee plantations. Growing happily amongst the native forest are the healthiest and happiest coffee trees you’ll see anywhere in the world. Organic production is widespread in Ethiopia, where in many countries this is completely unviable. Some suggest it is the diversity afforded by the forest-growing environment that slows the spread of disease, but it is safe to say there are many contributing factors to the uniqueness of Ethiopian coffee, from the growing systems to the diversity of varieties. Whatever the reasons, we are happy they exist and proud to be long-standing supporters of the many great farmers in this beautiful landscape.


Guji Highland is a 250 hectare, family owned farm established in 2012 by Wodessa Yachisi. It is situated in Oromia, near the town of Shakisso in the Guji Zone – roughly 530km south of Addis. Guji Highland tops out at 2300m, and is nestled in what can only be described as a natural cloud forest. This remote and peaceful 250ha is one of the most beautiful places we’ve ever seen coffee grown. The farm was planted in stages and is between 3 and 4 years old, with new seedlings cultivated each year using seeds collected from indigenous mother trees. The farm’s production is 100% organic and the moment you step onto the land you sink into the deep topsoil, rich with organic matter which has naturally decomposed over decades. Only natural coffees are produced on the farm currently, but they have plans to build a fully operational washing station and an eco-lodge for coffee tourists.

In addition to the Guji Highlands farmland, coffees are also sourced from smallholders or “out growers” in the local vicinity, making up an additional 400 hectares of prime coffee land. Each of the smallholders who work with Guji Highland are managed and given expert advice, starting from seed selection from wild coffee tree to production and processing.