NEW: You can now purchase our Latitude Espresso in 1kg bags (please note quantity price break only applies to 250g purchases).
Our Latitude Espresso comprises two components from Ethiopa and Peru.
The Ethiopian component is a natural processed coffee produced by smallholding farmers in the Yirgacheffe region. The Peruvian component comes from a single 2 hectare farm, El Guayaquil, owned by Orlando Coronel Cervera.
Expect a bright initial zing in the cup with floral tones and citrus grapefruit flavours, followed by a lingering and smooth chocolate finish.
The Ethiopian component was grown by smallholder farmers living around the town of Banco Gotete in Gedeo County, Yirgacheffe region. Most contributing farmers own less than a hectare of land, and they grow coffee simply as a backyard cash crop. Coffee will usually be interspersed with other subsistence crops, such as sweet potato, mangos and avocados.
The coffee is processed and milled at a central washing station owned by Legu trading.
At least once a day, the collected coffee cherry is delivered to the mill, where it is sorted and then delivered to dry on African beds under a canopy. Once here, the parchment is turned regularly and protected from hot sun. If the climate is mild it may be delivered to the beds to dry under sun. Here it will stay for around 23 days until it reaches the optimal humidity, at which point it is bagged and rested.
Farm: Various smallholder farmers
Varietals: Local landraces & JARC 74 selections
El Guayaquil is a small 2 hectare farm in the Cajamarca region of Peru. Orlando, aged 30, lives at his farm with his wife and two younger children. Located at 1800m, Orlando’s farm is ten years old and like so many producers in the region, Orlando learned about coffee production from his parents and grandparents. Varieties at El Guayaquil are selected to suit the climate, altitude and also to produce an excellent cup profile.
This component is a fully washed coffee. The cherries are selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed in a wet fermentation tank for around 30-36 hours, depending on the climate. The coffee is then washed three times to remove all remaining mucilage, drain any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 25-30 days, depending on the level of rain.
Farm: El Guayaquil
Varietals: Typica, Caturra & Bourbon
Processing: Fully washed