MANUEL BACA PERU

£18.50

This Pacamara lot has been beautifully processed, and actually quite innovative and experimental being a washed, double fermented, anaerobic process (fermented in cherry without oxygen, then pulped and fermented again). Typically this double fermentation process would yield a wild and funky flavour profile, but this coffee is elegant. It’s bright but controlled, with lots of florals, pineapple-like acidity and a cherry sweetness. We’re roasting this coffee lighter than usual to highlight these characteristics in the cup, to be enjoyed as a filter or a bright and expressive espresso.

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Roast Profile

Roast Profile

Medium Roast

Tasting Notes

Tasting Notes

Morello Cherry, Floral, Panela

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BUYING STANDARDS

It’s really important for us to work with trusted partners in our supply chain who can provide us with honesty and traceability. We have created a set of guidelines to help us source coffee in a way we feel aligns with our values and beliefs. There are three core categories that we think outline the most important factors to consider when purchasing coffee: economic transparency, social relationship, and environmental efforts.

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OUR PACKAGING

Our 250g bags and 1kg bags are LDPE 4 packaging, a type of soft plastic, very common in food packaging. For home consumers LDPE 4 is still not curbside recyclable, but is accepted at local recycling points and dedicated soft plastics deposit points. Find a location near you.

ROASTING ON RENEWABLE ENERGY

We’ve recently switched to a new electric Typhoon roaster which allows us to significantly reduce our carbon footprint. We selected it for its capacity, efficiency, and to maintain the same high-quality roasting. This transition also marks a step toward our long-term goal of becoming carbon neutral, with a commitment to using 100% renewable electricity. Though the installation required a significant investment in new power infrastructure, the move reinforces our dedication to sustainability and strengthens our promise to customers that we deliver on our environmental commitments.

Details

Producer

Manuel Marlo Baca, Finca Pacpa

Origin

Amazonas, Peru

Variety

Pacamara

Process

Double Fermentation Washed

COUNTRY OF ORIGIN

Amazonas, Peru

The Amazonas region where Manuel’s farm is located is a vast, huge, region in the north of Peru. The harvest season is a little later than most in Peru because of the high altitudes and usually finishes around October. It’s filled with valleys shaped around the Marañón River which runs through the region until it eventually joins with another river, Ucayali and is then considered to be the start of the Amazon river.

meet the producer

Manuel Marlo Baca

Since 2017, Manuel Baca has been deeply involved in managing and improving the family farm, Finca Pacpa, in the Amazonas region of Peru. Coffee production is ingrained into this family's history, a fourth generation farmer himself and many of his relatives are coffee producers in their own right, so it comes as no surprise that this coffee is simply excellent.
Social Relationships

Family Run Farm

The average age of a coffee producer globally is over 60 years old. There is little incentive for young people to learn the trade, as the returns are usually low in comparison to what they could earn in urban areas. By keeping the business in the family, the interest and passion for growing coffee is kept alive and can even thrive from the influence of younger farmers who are keeping up to date with innovation in technology and growing practices.

BUYING STANDARDS
EDUCATION

Brew Guides

Tried and tested recipes from the roastery.

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