A washed single-origin coffee from the highlands of San Ignacio, in the northern Cajamarca region of Peru, near the Ecuadorian border. Grown by smallholder farms at 1500–1800 meters altitude. Varietals include Caturra, Catuai, and Bourbon. The cup offers tropical fruit and raisin-like sweetness up front, followed by a touch of hazelnut, a soft full-bodied structure, and a clean, crisp finish.
Bad Coffee is a female led micro roastery in Hackney Wick, East London, founded by Mandi and Alex. The two honed their skills at PEARL, a well known brunch spot in the neighbourhood, before launching their own roasting operation. They source beans from smallholder farms around the world and roast in small batches, labelling each bag by hand. The roastery doubles as an espresso bar that serves as a gathering point for the local community. Sustainability is woven into the daily routine: spent grounds go to a nearby school's garden, chaff feeds composting at a local garden centre, and customers get a discount for bringing their own containers. The ethos is unpretentious, inclusive, and focused on making specialty coffee feel approachable.
