This coffee is sourced from the Andean highlands surrounding Jaén in the Cajamarca department of northern Peru. Grown at altitudes between 1700 and 1900 meters in volcanic soil, it is a blend of Bourbon, Catimor, and Typica varieties. The coffee is processed using a washed method, involving hand-harvesting, pulping, and approximately 24 hours of fermentation. This process results in a cup with a structured profile, soft acidity, and flavor notes of red grape, butterscotch, and cocoa powder.
Round Hill Roastery has been roasting in Radstock, a few miles south of Bath in Somerset, since 2012, when third wave specialty coffee was still in its early days in the UK. The focus from the start has been single farm and single estate coffees, sourcing the best seasonal harvests from independent growers and cooperatives and paying a premium for distinctive character. Roast profiles are designed to highlight the dynamic flavours naturally present in each coffee. Packaging is colour coded: blue bags for filter, pink for espresso. The roastery is open for tours where visitors can watch the roasting, taste the house blend, and learn about sourcing.
