Aylesbury Blend

Size
Quantity

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Region
Brazil, Colombia, Guatemalan
Taste Notes
Cocao, toasted nut, red berry, nougat

We recommend this coffee is best used as an Espresso.


Our Classic Medium roasted espresso blend combining  Brazillian, Colombian and Guatemalan beans, to create a solid all rounder as either espresso or in milk. 

Guatemala
Huehuetenango Finca La Providencia

Finca La Providencia’s location and elevation gives it an advantage in producing a very high quality coffee. The farm’s water resources are abundant, with several springs across the area, and the region has distinct wet and dry seasons, which are beneficial for flowering and processing. Farming in Huehuetenango, however, is not without its challenges. The topography of the farm is broken and very irregular, which makes harvesting and cultivation activities more laborious. Fertilisation of the clay loam soil must be done with stringent attention to detail in order to avoid ‘washing’ and erosion. For this reason, nearly 30% of the farm is kept under native forest, which helps prevent soil washing down the steep inclines and preserves the local ecology.

Brazil
Rodomunho

The Carvalho Dias and Ottoni families have been growing coffee in Brazil since 1890 and are something of an institution in the coffee circles of Minas Gerais. The estate is located in the Alto Paranaíba, the highest part of Minas Gerais' Cerrado region. This lot is a Red Catuai grown at 1,050masl, processed using the Brazilian pulped natural method. After being picked, the ripe cherries are pulped on the same day at the farm's wet mill; the beans are then moved immediately to dry on the farm's patios without any fermentation or soaking. This means that, unlike a fully washed coffee, the sticky outer mucilage is still attached to the beans during drying, typically resulting in a fruitier cup.

Colombia 
La Plata Huila

Whilst Huila is naturally blessed with optimal coffee growing geography, the key to great quality coffees from the La Plata region (such as this lot) are the growers themselves. Coffee farming within the region is overwhelmingly small-scale. Indeed, approximately 80% of producers from the region farm coffee on less than 3 hectares of land. These small farms are tended by individual families with labour only very rarely being contracted out, which leads to more thorough and intensive management practices and great pride in the final product – which is, itself, an extension of the family.


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