This regional blend from Jaen, Cajamarca, Peru, is grown at an altitude of 1650 to 1850 meters. It is a washed coffee featuring a blend of Bourbon, Catuai, and Catimor varieties. The flavor profile is sweet and clean, characterized by notes of cherry fruitiness and an almond-y, biscuit-like quality reminiscent of amaretti. This coffee is sourced from smallholder producers who utilize hand-pulping machines and fermentation tanks, with drying conducted on patios or raised beds.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
