Peru Gregorio Esquen Coffee

Don Gregario’s farm, Chorro Blanco, sits at 1,850 metres above sea level in Peru’s Huabal district. In harvest season (July - September), Don Gregorio processes his Caturra coffees with the help of 2 seasonal staff.

There are some great things going on in Peru at the moment. We work with importers who are setting up a revolutionary supply chain model, with Peru as the breeding ground. The plan for this 'Blueprint Project' is to enable each stage of the supply chain to be logged, so that coffee can be traded with absolute transparency.

As espresso, expect a rich full body and juicy compote-like sweetness. Filter fans are well catered for too, with complex notes of baked apple and brown sugar - think apple and blackberry crumble!

Ripe coffee cherries are picked, and sorted to remove any defects. They then pass through a depulper, where the flesh of the cherry is removed, leaving behind a sticky mucilage layer. Next, the beans are fermented, and the mucilage layer breaks down, leaving a clean coffee bean behind. The beans are then carefully dried, resulting in a clean-tasting coffee with natural sweetness and complexity.