This single-origin coffee comes from Las Pirias village in the Chirinos district of Cajamarca, Peru. Produced between 1750-1900 meters altitude, the main varieties are Caturra, Bourbon, and Catimor. The coffee is washed-processed with fermentation lasting 24-48 hours, then dried for two weeks on raised beds. This omni roast offers versatility: filter brewing emphasizes raspberry and bergamot notes, while espresso preparation highlights chocolate, almond, and lingering raspberry.
Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.
