Forest Blend (Wholesale)
Brazil - Pocos de Caldas / Rwanda - Nyungwe
Cacao / Hazelnut / Orange / Heaven
All brew methods, incl those who like it milky
Here at Perky, we pride our little selves on our hero of the house, Forest Blend. Named after our lovely London Borough, Waltham Forest. But don’t let this council named coffee fool you into thinking it’s about bin collections and parking fines, oh no.
This signature specialty brew is the business. Top grade beans are seasonally sourced to ensure a taste that will make your mouth sweat happiness. We ensure the tasting notes, quality and consistency remain the same, creating a wonderful cup on any brew method, with or without milk.
Even More Info from our Supplier:
Location: Pocos De Caldas, Minas Gerais
Altitude: 970-1200 masl
Variety: Mundo Novo and Bourbon
Owner: Andre Sanchez
Harvest: May - September
Tasting notes: Plum, hazelnut, chocolate, praline. Full bodied and well balanced.
Located in the in the unique volcanic terroir of Poços de Caldas, the Andre Sanchez Estate farms is perfectly situated to grow coffee in this mountainous region with altitudes ranging from 970 – 1250 masl. The farm sits on the periphery of the volcanic caldera (large old crater) which has a diameter of 31km and has a terroir and climate suited for producing specialty coffee with distinct profiles.
Andre Sanchez first came to the region in 1968 from Mogiana with a knowledge in crop production and acquired an abandoned coffee plantation named Boa Vista and set about in the renovation and rejuvenation of the farm. Now the Estate is managed and run by his grandsons André and João Paulo who set up Volcano Origin Coffee to help promote the unique coffees from this region. The Estate is set over 250 Ha steep terroir where 400 people work and rely on the estate for an income. On the estate there is also a health centre, school & community school. Along with the rich knowledge of coffee production there is also a strong social and environmental awareness within the family.
During Harvest the coffee is manually collected when the cherry reaches maturation. Once picked, the coffee is then laid out on patio’s and turned regularly until the coffee is dried down to 11%. The process lasts usually between 10 – 14 days. Once dried, it is then stored in wooden hoppers for 20 days to rest and equalise before being hulled and bagged ready for shipment.
Location: Nyamasheke District, Western Province
Variety: Red Bourbon
Owner: Rwanda Trading Company
Harvest: March - July
Tasting notes: Tart, cranberry, orange and cocoa.
The Nyungwe Washing Station was acquired in 2014 by our sister company, Rwanda Trading Company. This presents us with some exciting opportunities around our ability to select top quality micro-lot coffees from high altitude communities and even carry out experimental work on processing – perhaps for the creation of honey and natural lots.
Since RTC took on Nyungwe, initial investments have been made in a rebuilding much of the washing station infrastructure with the inclusion of a brand new Penagos eco-pulper which uses 80% less water than the previous machines. Nyungwe washing station currently serves some 546 smallholder coffee farmers who grow bourbon at altitudes of between 1,660 and 2,100 masl. Some farmers are located up to 10km from the station and as such 12 collection points have been established in order to reduce transportation difficulties for the growers. This also protects the quality of the freshly picked cherry by reducing the possibility of fermentation before pulping at the station takes place.
The three natural lots we are offering from Nyungwe this season have been handpicked by smallholder members prior to sorting and separation.
The three lots have been dried for 5 weeks on raised beds. The process and moisture are very controlled to avoid over fermentation of the coffee. The lots differ is in the stage of the season at which the ripe cherries have been picked. Once dried to the perfect moisture content, they are then delivered to the mill where each lot is categorised and cupped to analyse the different flavour profiles inherent in each individual lot.
The farmers receive two payments for their coffee; an initial payment when the cherry is delivered, followed by an end of season bonus when a further payment is made depending on the prices that have been achieved for their coffee.