Eduardo Armero Martínez grows this coffee at Los Sauces in Huila, Colombia, at 1700m altitude on six hectares of land with 30,000 coffee trees. The coffee undergoes a washed process: cherries are sorted in water tanks, then pre-fermented for 24 hours, pulped without water, fermented for 36 hours, washed to remove mucilage, and sundried. The Pink Bourbon varietal has disputed lineage—possibly derived from an Ethiopian variant or a Colombian hybrid of Yellow and Red Bourbon. The coffee is known for bright acidity and clarity of flavour.
Monmouth Coffee Company was founded in 1978 by Nick Saunders and Anita Le Roy on Monmouth Street in Covent Garden. It is widely regarded as a pioneer of third wave coffee in London. The roastery operates from five railway arches in Bermondsey, using energy efficient Loring roasters. Monmouth sources from single farms, estates, and cooperatives through long term contracts, with staff travelling regularly to origin. They have been buying directly in Huila, Colombia, since 2012. The company played a part in regenerating both Neal's Yard and Borough Market, and many of London's independent roasters trace their roots back to Monmouth's training. There are no paper cups: ceramic for staying in, reusable for taking away.
