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Single Origin - Espresso (Wholesale)

Single Origin - Espresso (Wholesale)

Regular price £30.00 Sale

Tastes like:
Sweet fragrance / Red cherry / Forest Fruits / Chocolate / Caramel. / Crisp and Clean. 

Suitable for:
All brew methods but especially as an Espresso, Moka Pot or Aeropress

Roast:
Medium

More Info:

Here at Perky, we’re constantly cruising for the next best coffee. Sustainably sourcing a superb seasonal selection (all of the s’s) of beans to help you make your next brilliant brew. Carefully roasted to get the most from its host, you’ll expect to see some flavoursome flavours (that’s a thing) here, best suited for those of you who like an Espresso, Stove Top or Aeropress.

Even More Info from our Supplier:

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.