Organic Single Origin Always Organic, Always Evolving Our Organic Single Origin is a year-round offering that celebrates the diversity and seasonality of coffee. While the name stays the same, the coffee itself changes throughout the year as fresh harvests arrive from our trusted Organic producers around the world. Each lot is carefully selected ensuring it delivers the quality and flavour you know and expect from us, as well as carrying certified organic credentials. A Seasonal Journey in Every Cup Coffee is a seasonal crop, and each harvest is finite. That means the specific origin, flavour profile, and story behind this coffee will shift over time. By subscribing, you’ll be taken on a journey through different regions and producers, all united by a commitment to organic farming. It’s a great way to explore the world of coffee while supporting sustainable practices - one cup at a time. We normally expect each of our Organic single origin coffees to last around 4-6 months. Current Origin: Cajamarca, Peru 12-18 different producers in the small village of San Antonio de Chingama, Caramajca. The producers from Agua Azul are called a “comité”, - which means collaborating and producing higher quality coffees, maximising farmer income and premiums. In the last few years, the comite have started a program called Solidario, giving all the producers training, market access, finance, and feedback about quality, and reforestation programs. Brewing Growth: Solidario, Reforestation & Fairtrade Through the Solidario program, members receive essential support: training, quality feedback, fair market access, financing, and connections to buyers. More recently, reforestation has become part of their mission, helping to restore soil health and preserve their mountainous environment. The cooperative is also organic and Fairtrade certified, ensuring that their impact is ethical, sustainable, and beneficial to both land and people. High-Altitude, High-Quality Coffee At around 1,890 meters above sea level, the cooperative cultivates a spectrum of traditional and experimental varietals like Caturra, Pache, Bourbon, and others like Typica, Catimor, Marsellesa, and even small trials of Geisha and Costa Rica 95. Their processing method is fully washed and dried under the Peruvian sun, often using small, locally managed micromills. This is an easy drinking cup of cookies and cream. It starts with milk chocolate, a gently biscuit edge and a sweet creaminess. On the finish, that shifts gently into caramel which lingers in the aftertaste. Country: Peru Region: Cajamarca Sub-region: Huabal in Jaen Village: San Antonio de Chingama Average farm size: 2 hectares Producers: Comite Agua Azul Altitude: 1,890 m.a.s.l. Varietals: Caturra, Pache and Bourbon Processing method: Washed Fermentation method: Dry, 22 hours Drying method: Beds and patios, 15-20 days Certifications: Organic Further Information Tasting notes: Milk chocolate, cookies & cream, caramel. Cup of Excellence Cupping Scores Clean cup: (1-8): 6 Sweetness: (1-8): 6.5 Acidity: (1-8): 6 Mouthfeel: (1-8): 6.5 Flavour: (1-8): 6 Aftertaste: (1-8): 6 Balance: (1-8): 6.5 Overall: (1-8): 6.5 Correction: (+36): +36 Total: (max. 100): 86 Roast InformationMedium-dark: Through the gap and let this develop a little in the gap before pushing through to the edge of second as the roast finishes
