Rio Blanco Espresso is a single-origin coffee from Namballe, San Ignacio, Cajamarca, Peru, sourced from four top-scoring family lots grown at about 1,700–1,900 m. Cultivars are primarily Typica and Bourbon with some Caturra, Pache and San Ramon. The cherries are hand-harvested, manually depulped, wet-fermented (18–24 hours), fully washed and dried on raised beds for roughly 15 days. Tasting notes include vanilla, agave and mandarin, roasted for espresso with a refined, sweet profile and lively acidity.
Workshop Coffee is a well-established sourcing, roasting and brewing company based in London, England, founded in 2011 by James Dickson and recognised as one of the UK’s leading specialty coffee brands with a strong reputation for quality and craft. Roasting takes place at its production facility in London with meticulous quality control, including repeated cupping and precision roasting processes designed to highlight each coffee’s inherent characteristics. They offer a range of single-origin coffees, curated house blends, espresso and filter selections, and seasonally rotated roasts that reflect harvest cycles.
