Peru La Osa, meaning “The female bear”, is grown by Magdalena Lopez and Fredesvinda Granda, two innovative female farmers working together within the Frontera San Ignacio Cooperative.
The farms sit in a microclimate between the western and eastern ranges of the Andes – perfect coffee growing conditions and a haven for wildlife.
This honey-process lot was a one-off experimental lot created by these two farmers! Ripe cherries were picked and pulped (skins removed). The sticky golden mucilage of the cherry remains and dries around the bean before being dry-milled. This process is what gives the coffee it’s intense sweetness.
We enjoyed this coffee so much when we tried it that we bought the entire harvest and have loved roasting this coffee in our Betty Espresso, as a single-estate filter and now as this exclusive espresso-roast.
The longer roasting time further caramelises the natural sugars in this coffee. The result is a rich espresso with flavours of salted dark chocolate, yellow plums and hazelnuts. Perfect for cooler autumn days and delicious black or with milk.
