Our house blend, Dos Pueblos (two towns) combines coffees sourced through our direct producer partnerships in Peru. Our aim is to select high-quality coffees every season from the small-scale producers we are working with in order to create our go-to espresso. This iteration features a washed mixed varietal micro-lot from (father and son) Ciro and Henry Castro’s farm in the San Ignacio Province, which provides smooth chocolate and sweet caramel notes. It is complemented by a communal lot of washed mixed arabica varieties from five producers based in the town of El Diamante which brings milk chocolate and a juicy fruit acidity. The result is a perfectly balanced cup with a good body and sweetness and a long smooth finish.
Don Ciro Castro and his family lived in the Andes Mountains, where they raised cattle and produced Aguardiente, a Peruvian spirit made from sugarcane. By the 1990s, Don Ciro could no longer compete with the corporate Aguardiente manufacturers so he, his wife and his oldest son, Henry, moved to the village of Jorge Chavez. They built a livestock farm and reinvested the profits into cultivating coffee. In the last few years, Don Ciro and Henry have also led the creation of a community project with their neighbours to transition to speciality grade coffee production. They have been working with our partner Collective Bean, who grade the producers’ coffees with Henry and share roasted samples (enabling the producers to taste the impact of their quality control methods and production practices).
This communal lot comes from five producers based in El Diamante, San Jose De Lourdes district: Don Antonio Regalado, Belver Gonza, Humberto Regalado, Evert Vega and Norbil Campos. The consolidation of this lot was led by Orlando Flores, who has been working closely with these producers since 2021. Orlando has created a system with our partners, Collective Bean, to support producers in the village of El Diamante to improve the quality of their coffee and to connect them to a stable international marketplace. Each individual lot underwent a similar washed process: the coffee was fermented in plastic sacks for 24-48 hours (the exact timing depends on the air temperature), then washed and laid on raised beds in tents to dry for 15-20 days (depending on the weather).
The price of specialty coffee depends on both its quality and the cost at each stage of the supply chain from seed to cup. We break down the costs of each coffee wherever possible to show our commitment to transparency and paying high prices to producers for high quality coffee.
For further details on the prices below visit our Transparency Page.
If you're not sure which coffee is for you, or you want to try them all, then our discovery pack is just what you need.
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