Sold out.
Every coffee comes with a story, but for us, the effort and tradition behind this organic Peruvian coffee make it stand out. From cultivation to conquest to cultural preservation, Peru’s coffee growers have had to work harder than most to get their coffee to market. We think the result is worth it.
This is a medium roast coffee with a gorgeous range of aromas that reflects its jungle heritage. See if you can smell sawn oak and a trace of stem ginger in the dry aroma, then after brewing look for caramel and honeysuckle, followed by just a hint of pear.
Yanesha has a soft, velvety texture and a delicate acidity – it makes a perfect morning coffee. The taste, like the aroma, betrays a jungle heritage: a sweet note of brazil nut and a pronounced orange acidity.
Jim, 35 years in the coffee trade
“So delicate but at the same time with bags of flavour, this is a sensational coffee with zingy acidity – ideal for your morning fix. I like this as an espresso too, but be warned: the acidity is not for the faint of heart!”
Geoff, 35 years in the coffee trade
“Yanesha and Ceviche – raw fish in lime juice and chilli – both wonderfully acidic and both subject to debate about origin. I believe Ferran Adria (the world’s greatest chef in my opinion) when he says “Ceviche was born in Peru and so the authentic and genuine Ceviche is Peruvian.” Our coffee is from the founder members of the Yanesha Project and I think Ferran would agree; that makes it the authentic Yanesha. Sorry Jim, but I think it loses some of its subtle flavour as an espresso.”