Your cart
Close Alternative Icon
COVID-19 UPDATE COVID-19 UPDATE - We're still open normal business hours weekdays for take-out drinks and freshly roasted coffee and loose-leaf tea. Online orders despatched same day when placed before 3pm. FREE DELIVERY for LA9 postcode or collection in person option. Click here for more details.
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW
PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW

Speciality Coffee

PERU: Santa Rosa - ORGANIC MICROLOT - 100% Arabica - NEW

£7.50



  • We just can't leave South America behind, so we're back to Peru for another stunning organic MICROLOT coffee from a co-operative from the San Ignacio region. With a sweet cocoa, chocolate, caramel and refined acidity, it's a very pleasing coffee .

    For more information on this coffee, schooch over to the "Nerd Zone" tab above.

    To get the very best from this coffee, why not try a pour-over. Perfect for Aeropress / Chemex / V60.

    REVIEW THIS PRODUCT AND YOU COULD WIN A FREE V60 DRIPPER AND FILTER PAPER

  • ORGANIC MICROLOT - PERU: SANTA ROSA 


    Country: Peru
    Region: Tabaconas, San Ignacio, Cajamarca
    Farm: La Lucuna
    Varietal: Bourbon,
    Altitude: 1780 masl
    Proc. Method: Washed
    Harvest Schedule: May–September
    Cup Profile: Sweet toffee, melon and lemon flavours.


    Julio Rafael Gonzales owns a 10-hectare farm where 1.5 hectares are planted with 6,500 coffee trees, a mix of Bourbon and Caturra varieties. He is a member of the Santa Rosa, cooperative Lima Coffees. Coffee on his farm is picked ripe and depulped either the
    same day or the following day after it's picked, depending on when it's delivered to the wet mill. The coffee ferments dry for 20 ours, then is washed three times before being dried for 20 days on raised beds.

    Sourcing "microlots" allows for exceptions quality control, smaller crops and beautifully balanced coffee. It helps smaller farms make a decent living and provides you with the most ethically-sourced and carefully produced green coffee beans.


    HISTORY

    Though coffee arrived in Peru relatively early—in the middle of the 1700s—it wasn’t cultivated for commercial export until nearly the 20th century, with increased demand from Europe and the significant decrease in coffee production in Indonesia. British presence and influence in the country in particular helped increase and drive exports: In the early 1900s, the British government took ownership of roughly 2 million hectares of land from the Peruvian government as payment on a defaulted loan, and much of that land became British-owned coffee plantations.

    As in many Central and South American countries, as the large European-owned landholdings were sold or redistributed throughout the 20th century, the farms became smaller and more fragmented, offering independence to farmers but also limiting their access to resources and a larger commercial market. Unlike many other countries whose coffee economy is dominated by smallholders, however, Peru lacks the organization or infrastructure to provide economic or technical support to farmers—a hole that outside organizations and certifications have sought to fill. The country has a remarkable number of certified-organic coffees, as well as Fair Trade–, Rainforest Alliance–, and UTZ-certified coffees. Around 30 percent of the country’s smallholders are members of democratic co-ops, which has increased the visibility of coffees from the area, but has done little to bring incredibly high-quality lots into the spotlight.

    As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm has prevented much of the single-farm differentiation that has allowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.