This limited edition Colombian coffee undergoes a 48-hour dry anaerobic fermentation process with added peaches. Following fermentation, the coffee cherries are pulped and thoroughly washed before drying. This co-fermentation technique allows the peaches to impart their distinctive flavor to the beans, resulting in a naturally sweet, vibrant, and fragrant cup reminiscent of summer.
Lost Barn Coffee Roasters sits on a family dairy farm in Tilston, Cheshire. Co founders Blair, a New Zealand born chef who had previously opened three cafés in Melbourne, Jo, whose background is in sustainable design, and Faye, whose travels through New Zealand and Australia shaped the creative vision, started the roastery in a converted shipping container before moving into a purpose built facility. They hand roast on a copper roaster in small batches. Their Bloomsbury Espresso Blend won a three star Great Taste Award in 2020 and a Golden Fork from delicious. magazine. Wholesale deliveries go out in refillable, zero waste tubs via a fully electric van.
