Sourced from:
Brazil - Santissimo + Colombia - San Lorenzo
Tastes like:
Dark Chocolate / Macadamia / Raisin
Suitable for:
All Espresso and AeroPress, incl those who like it milky
Roast:
Espresso
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.
More Info from the farm:
Location: Brazil - Santissimo
Altitude: 972 MASL
Process: Natural
Variety: Bourbon / Mixed
At Santíssimo Farm, its unique Cerrado climate pattern enables the production of
excellent crops of Arabica coffee, naturally processed (dried in sunlight).
The budding is uniform, favored by high luminosity, which helps fixing the aroma
and sweetness of the coffee.
Location: Colombia - San Lorenzo
Altitude: 1600-2200 MASL
Process: Washed
Variety: Caturra, Castillo, Colombia
Owner: San Lorenzo
Harvest: April - June
This producer group is part of the Cooperativa de Caficultores de Alto Occidente de Caldas which was established in 1964. The San Lorenzo indigenous group are based in the Rio Sucio municipality of Caldas where there are 11,500 inhabitants with 1,150 farmers producing coffee within 21 communities. Until recently, this region was heavily inhabited by the FARC, ELN, Paramilitary groups and guerrillas, who looked to control this central corridor in Colombia. This region has not been known for specialty production but as the local tensions ease and access has improved, it is now possible to demonstrate the quality of the coffees available.
The indigenous inhabitants believe in the Pacha Mama, where they see the land as a living being. To them it is their duty to protect the natural environment and have as little impact as possible from their farming of coffee and to leave it as it has always been. Each farmer has approximately 0.5 hectares of land in which they have about 2500 coffee trees. In this lot there is in total 179 producers coffee, who have each delivered small amounts of parchment that has been assessed and categorised as specialty coffee. There is good recording of each farmer contributions and receipts, giving full traceability about the construction of this lot.
During the harvest season, families will work with their neighbours to select ripe cherry before depulping in micro-beneficios where they will then de-pulp and ferment the coffee in water for 16 -24 hours, depending on the weather. The coffee is then washed and put out to dry on small drying patios on the roofs of the houses it for between 8 – 14 days. They then deliver it to the Cooperative where, it is assessed and categorised, allowed to rest and then milled for shipment.
