Get the best of South America, here's your chance to try three of our best speciality coffees from South America at a fantastic discounted price.
These include
Columbian 200g
Huila is nestled along the eastern borders of the Cauca and Tolima regions. Huila has “a combination of great soil and great geography for growing coffee, and some of the most complex, fruit-driven Colombian coffees I have tasted have come from here.”
Peru Typica 200g
This coffee is a great all rounder, it has a sweet fruity fragrance with Plums and Stone fruits along with chocolate flavours, which make it a perfect everyday drinking coffee.
Nicaragua 200g
Finca Buena Vista Los Muros is a 6ha farm owned and operated by Luis Bernardo Paguaga in Dipilto Viejo, Nueva Segovia. This single-varietal Marsellesa microlot utilises a raised bed natural process with an extended anaerobic cherry fermentation. This lot was produced in collaboration with the Peralta family whose specialty coffee influence can be felt throughout the Nueva Segovia region.
This lot was produced using natural process with an extended anaerobic fermentation. First, ripe cherries are sorted and washed. Afterward, they are introduced into airtight 450L tanks to ferment for up to 72 hours in an anaerobic environment. To lower the temperature down to approximately 15 Celsius, the tanks are placed inside water-filled fermenting pools to slow the fermentation and avoid spoilage or risk of taints for up to 72 hours. After the fermentation period is finished, the cherries are taken out of the tanks and transported to the dry mill for the drying process which may take up to 30 days. Initially, the cherries are spread on a single layer for a three day period to allow them to shed off the excess water. Once the excess water is eliminated and the cherries begin to dry, these are placed on the covered drying beds for the remainder of the drying period. The cherries are moved by hand three times a day to allow them to dry evenly and prevent mould or over-fermentation.
