Peru El Locoo Natural

This Peru El Locoo Natural is sourced from the Pasco region of Peru, grown in the small town of Huancabamba, Oxapampa on the El Locoo farm.

Elias Inga and his son Litman have worked with 7 Elements since 2017. In 2021, after attending a 7 Elements training on special processing methods, they decided to try Natural processing for the first time. The results were so good and the cup quality so great that everyone ‘went mad’ about the coffee and Elias and Litman decided to name is “La Locura” meaning “something crazy.”

Giorgio Piracci, a biologist specializing in technologies, began working with the Yanesha Indigenous community while studying environmental conservation in Oxapampa, Peru in 2005. In 2014, Giorgio and a close friend founded the NGO (non-governmental organization) 7 Elements to both support Yanesha farmers and create a new business model that would be “a disruptive changemaker” focused on creating more even social, environmental and monetary profits.

7 Elements promotes permaculture techniques to help farmers achieve higher income security. Following the ideology of permaculture, 7 Elements reinvests surplus profits in the program for the benefit of everyone involved.

7 Elements commits to paying double the market price for coffee. As word of the program’s success for farmers spreads through communities, more and more youth are now expressing hope that agriculture offers them an opportunity for a successful future, Giorgio reports

We roast this coffee to a dark roast profile by default, but are happy to roast it to your liking.

Origin: Peru

Region: Pasco

Altitude: 1800 masl
Varietal: Bourbon, Caturra & Colombia, Catucai
Processing: Natural

Cupping Score: 82

Tasting Notes: Stone fruit, Cinnamon, Apple

El Salvador - Finca San Antonio

Finca San Antonio Amatepec's social and environmental policy, the treatment of their workers and the excellent relationship with the local communities, confirms that they are one of the most progressive coffee farms in El Salvador.

El Salvador has come a long way as one the most efficient coffee producers in the world. By 1880 gourmet coffee had become the main export crop passing indigo. Since coffee was in such high demand, the Government introduced legislation such as tax breaks for farmers and elimination of export duties for coffee producers. This led to the development of roads and railways leading to the farms, and the integration of indigenous communities into the national economy.

This coffee type boasts a classic cup.

It is speciality coffee (SHG), and it's also Rainforest Alliance certified. To be RFA certified means having standards that are intended to protect the environment and the rights of workers. This certification allows the farmers to have a sustainable farm-management system, control costs, gain efficiencies, improve crop quality, and maintain the wildlife habitat. In sum, the certification ensures consumers that the Rainforest Alliance certified coffee that they drink supports sustainable supply and demonstrates the importance of responsible coffee sourcing.

We roast this coffee to a medium roast profile by default, but are happy to roast it to your liking.

Origin: El Salvador

Region: Chalcupa

Altitude: 1700 masl
Varietal: Bourbon
Processing: Wet Processed

Tasting Notes: Sweet caramel and cocoa. Medium body.

Guatemala - El Penon (lot 2)

This Guatemala El Penon Lot 2 Natural is sourced from Finca El Peñón in Aldea Chichinabaj, La Democracia, which is owned by Ivan Federico Ovalle Altuve. It is grown at an altitude of 1450-2050 masl, and is made up of Bourbon, Caturra, and Pache varieties. It has a grade of SHB EP, and is processed using the Natural method.

Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.

Owner Ovalle is meticulous about teaching workers to pick only ripe, red cherry at the exactly right moment. He’s used analyses of Brix degrees (sugar content) to find the optimal moment at which to pick cherry. Workers selectively handpick cherry according to their training.

Finca El Peñón is dedicated to protecting the environment from any adverse effects of coffee growing. Ovalle has been focused on reducing water usage year after year and working with various certification programs to improve the farm’s environmental and social impacts.

We roast this coffee to a medium roast profile by default, but are happy to roast it to your liking.

Origin: Guatemala Region: Huehuetenango

Altitude: 1450 - 2050 masl
Varietal: Bourbon, Caturra, Pache
Processing: Natural

Cupping Score: 82

Tasting Notes: Fig & Dark Chocolate

Previously roasted

Below are the coffees we have roasted in the past, with information on the source and story of each one we brought you.

Colombia El Bombo Women's Group - Organic

This coffee was roasted between December 2023 and February 2024.

Proceeds from the roast were donated to Kyra Women's Project based in York. Further info can be found at https://www.kyra.org.uk/our-projects/

This is a special Colombian coffee from the El Bombo Women's Group in the Huila region. It is grown at an altitude of 1350 to 1800 masl and is composed of Castillo, Bourbon, Caturra and Colombia varietals. This coffee is fully washed and certified organic. It has an impressive 80.5 cupping score and has tasting notes of roasted hazelnut, apple, dark chocolate and caramel.

Grupo Asociativo El Bombo Pitalito Inza, Asombombo for short, was founded by Luis Alfredo Diaz to increase market access and attain fair, sustainable prices for their coffee. Today, their members are Organic certified and sell their coffees with Asobombo to garner higher prices for their hard work.

This lot was produced by 15 female members of Asobombo who live and farm in Huila. They are Organic certified and dedicated to producing high-quality specialty coffees through careful cultivation and processing. They continue to invest the premiums from their coffee into improving their farm and processing infrastructure and they’re always looking to learn new processing techniques to improve overall quality.

We roasted this coffee to a medium-dark roast profile.

Origin: Colombia

Region: Huila

Altitude: 1350 - 1800 masl
Varietal: Castillo, Bourbon, Caturra & Colombia
Processing: Fully Washed

Certification: Organic

Cupping Score: 80.5

Tasting Notes: Roasted Hazelnut, Apple, Dark Chocolate & Caramel