Seasonal Espresso Blend

£6.38

Our current espresso blend contains coffees from three origins:

Yirgacheffe is actually part of the Sidamo region in southern Ethiopia, but its exquisite washed coffees are so well-known that is has been sub-divided into its own micro-region. This steep, green area is both fertile and high – much of the coffee grows at 2,000m and above.   This coffee was grown in smallholdings surrounding the town of Kochere.

All San Isidro’s coffee is processed at the farm’s own wet mill. Only the ripest and most perfect cherries are picked during the harvest. These are delivered immediately to the wet mill and are sorted again to remove any renegade underripe or damaged cherries. The cherries are then pulped and fermented in tanks for between 24 to 36 hours depending on the climate at the time. After fermentation, the coffee is fully washed and then soaked in clean water until all traces of mucilage are removed. The mill is equipped with a siphon to sort floaters, and parchment is sorted by weight after pulping. 

As with San Isidro, all coffee is processed at Los Positos's own wet mill. Only the ripest and most perfect cherries are picked during the harvest. These are delivered immediately to the wet mill, pulped, and then fermented in tanks for between 14 to 20 hours depending on the climate at the time. After fermentation, the coffee is fully washed and then soaked in clean water until all traces of mucilage are removed. After washing, it is delivered to the Guadalupana mill in Ocotal where the coffee is carefully and evenly dried on raised beds. The drying process takes between 12 and 18 days depending of the weather, during which time it is carefully turned on a regular basis.

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