HALF CAF PRETTY MUCH PERU Christmas Blend

A coffee for a calmer silly season, two Peruvian coffees plus a sprinkle of something special combine for a sweet and fruity brew. 

Brew this one on Boxing Day morning, it's something to get you moving - but still allow an afternoon kip on the couch. 

Components: 50% DECAF PERU Las Damas | 35% PERU Roiber Becerra | 15% COLOMBIA Luz Helena

50% DECAF PERU Las Damas

Mixed Varieties, Washed

This carefully crafted decaf coffee is grown by Las Damas - a group of women producers within the COOPAFSI cooperative in the Peruvian highlands.

Grown at elevations between 1100-2000 metres in Cajamarca, the coffee is organically farmed, selectively hand-picked and processed using a traditional washed method - producing the clean cup profile this region is known for.

From Peru, the dried coffee was shipped to Swiss Water in Vancouver, Canada, where it was decaffeinated using their 100% chemical-free water process. 

35% PERU Roiber Becerra

Marshell, Washed

Roiber Becerra belongs to a new generation of producers in northern Peru combining careful agronomy with precise post-harvest control. At Finca Morales, in Nuevo Belén, he grows Geisha, Marshell, Caturra and Obata varieties with a clear focus on quality over volume. Marshell remains extremely rare in Peru’s Amazonas region. Roiber sourced the seed directly from the farm in Jaén, Cajamarca, that won Peru’s Cup of Excellence in 2019. This lot comes from just 0.75 hectares, around 1,400 trees, making it a true nanolot.

This is a coffee with real intensity and clarity: dark fruit, a full body and a clean, tea-like finish.

15% COLOMBIA Luz Helena

Pink Bourbon, Natural

Together with the help of her sons, Felipe and Carlos, Luz Helena focuses on high quality specialty coffee. This is a Pink Bourbon lot, a variety prized for its complex flavours and vibrant acidity.

After being harvested with strict ripeness selection, the cherries are floated and hand-sorted before undergoing 45 hours of aerobic fermentation, increasing the coffees sweetness and complexity. The cherries are then spread and dried on raised beds, and carefully monitored to ensure uniform drying and prevent over fermentation.

Grown in Quindío’s rich volcanic soil, this is a bright and floral coffee that adds the finishing touch of magic to this years Christmas Half Caf.

The Art of the Blend

Here the decaf provides a base of dried fruit and chocolate, while the Marshell adds dark fruit and body. We couldn't resist adding a touch of the brightest coffee we tried this year to add a finishing touch.

Brewing Tip

Equally tasty in a cafetiere or as a filter coffee. We've been enjoying keeping it simple and brewing this coffee in the cafetiere. This is our two person cafetiere brew recipe:

Dose: 30g

Water: 500mL

Grind: Coarse (28 clicks on Comandante)

Water Temp: 92°C

Brew Time: 4:00

Plunge and Enjoy!