This smallholder blend is sourced from the Fraijanes and Alotenango regions of Guatemala, grown at altitudes between 1200 and 1700 meters. Produced by Gildardo Martínez and Neptalí Orozco, the coffee is grown in volcanic 'andosols' soil. It is a washed process coffee featuring Bourbon and Marsellesa varieties. The flavor profile is characterized by notes of almond nougat, plum, dark chocolate, and citrus. This coffee offers a clean, comforting, and sessionable experience with lower acidity, making it suitable for both espresso and filter brewing methods.
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.
