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- Seasonal single origin specialty coffee from Workshop Coffee
- Whole beans for you to grind at home
- Exclusively selected and roasted for filter-style brewing with the focus on poise, clarity, brightness and sweetness
- Flavour profile selected to stand out even when brewed in more dilute brew methods or clarified through paper filters
- Perfect for flow through and immersion brewing methods including v60 pour over, Chemex, Cafetiere (French press), Aeropress and Clever Drippers as well as electric brewing machines
- Each bag is nitrogen-flushed prior to sealing to ensure optimum freshness
- Zip seal and opaque packaging to keep air and UV light out respectively
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- Producer: William Abad & Ana Lucía Jiminez at Finca Los Pinos
- Harvest: August, 2022
- Process: Depulped, 120hr anaerobic fermentation, fully washed, dried on parabolic covered patios.
- Variety: Caturra, Typica & Typica Mejorado
- Region: Zumba, Zamora-Chinchipe
- Country: Ecuador
- Altitude: 1,750 metres
- Arrival: February, 2023
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Very refined & generous, we’re tasting fruity notes of yellow plum, cherry & white grape. A smooth, glossy body & juicy acidity complement aromas of elderflower.
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‘Clean, sweet and fresh’. That’s the guiding principle behind every batch of every coffee that Workshop Coffee produces. It’s a commitment that the brand takes seriously. That means meticulous sourcing from growers who pay close attention to all stages of harvest and processing, as well as careful, consistent and considered roasting. The result? Great tasting coffee, designed for those who take their brewing seriously – whether that’s you at home or some of London’s top restaurants, including Claridge’s and Scott’s of Mayfair.
It’s an approach that has seen Workshop Coffee rise to the very top of the UK coffee scene, becoming widely acknowledged as one of Britain’s most highly regarded specialty coffee roasteries.
Of course, there’s an ethical dimension to the business too. The brand sources its beans from small, family-run farms around the world, working directly with these farmers to ensure that they are paid a fair price for their coffee and that they are using sustainable farming practices.