THE COFFEE
EL NISPERO
Tomas Medina bought his first farm, El Níspero when he was just 25 years old. Containing just 1 hectare of Typica, Tomas has been farming the same lot for over a decade, honing his craft and growing the farm to now encompass 2 hectares. More recently, Tomas has inherited a second 2-hectare farm from his grandparents, El Cedro. He has two young children and lives with his wife and parents.
Tomas’ farms take their names from the trees that surround them. Nispero, being the fruit tree found on the lot and Cedro after the huge cedar trees planted by Tomas’s grandparents to create shade for their coffee.
Varietals: Caturra
Processing: Fully washed
Altitude: 1,800=1,900 metres
HARVESTING & PROCESSING
Tomas’ harvest spans from May to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in tanks of cool clean water to remove any low-density cherries. The water is drained and the cherries ferment for 48 hours. Next, the coffee is pulped using a machine onsite to remove the external fruit. Once the coffee has been de-pulped, the beans are fermented once more for 96 – 120 hours. 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 15 – 20 days, depending on the climate.
The Chocolate
Our chocolate is made from just three ingredients - cocoa mass, cocoa butter and sugar.
COCOA MASS
Cocoa mass is the pure, unsweetened, ground-up heart of roasted cacao beans. Our cocoa mass comes from the Caniari Cooperative (CAECAM) in Peru.
The cooperative began with 30 producers from various local communities who decided to organise themselves to work collaboratively, committed to responsible and high-quality agriculture. Thanks to a collective commitment and sustained growth, they now have 202 active members, solidifying their position as a strong organisation dedicated to rural development and the well-being of families.
COCOA BUTTER
Cocoa butter is extracted from cocoa mass. We add some additional cocoa butter to give our chocolate a more silky mouthfeel. Our cocoa butter comes from Rainforest Alliance farms in West Africa.
SUGAR
We add sugar to sweeten the chocolate, without overpowering the origin characteristic of the cocoa mass. We use British sugar.
Ingredients
Cocoa Mass, Sugar, Cocoa Butter
Cocoa solids 60% minimum
We believe our Peruvian Chocolate to be vegan but it has been made in a facility that handles milk on the same production line.
Allergens are highlighted in bold.
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