ABOUT THE BEANS
This is a Borbon Sidra grown at 1450 MASL in Tolima, Colombia, and it goes through a 72 hour mosto anaerobic fermentation. That means the beans are fermented with coffee lixiviates to build extra depth and complexity. It is a carefully controlled process that brings out a vibrant, characterful cup with loads going on.
ABOUT THE PRODUCER
This coffee is led by Emmanuel Enciso and local farmers through the Black Condor Project. Coming from a coffee-producing family, Emmanuel moved into speciality coffee to focus on quality and better processing. The project connects over 15 villages, improves consistency and pays farmers above market rate, building something more sustainable for the whole community.
ABOUT THE ROASTER
Jayne and Juan’s coffee story starts generations back, when Juan’s grandfather won a mountain in Medellin, Colombia in a card game and the family began growing coffee there. Years later, a life-changing cup in Chiapas, Mexico inspired them to leave their jobs and start their own roastery in South East London. Now they source and roast beautiful speciality coffees with loads of flavour, always respecting the farmers behind the beans. For them, coffee is about joy, community and sharing something they truly love.
More About Black Condor
Washed coffee (also known as wet process) is a method where the fruit is removed from the coffee cherry before the beans are dried.
After harvesting, the cherries are pulped, fermented in water to break down any remaining fruit, then washed and dried. This process highlights the true character of the coffee.
What to expect in the cup:
Clean, bright flavours with crisp acidity, often citrusy or floral, with a lighter body.
In short:
Clear, crisp, and balanced.
Espresso, Stovetop/Mocha Pot, Aeropress
Yes it is.
We aim to dispatch all orders within 2–3 days. Once shipped, standard delivery typically takes a further 2–3 days.
