This coffee is from El Jaragual, a 150-hectare family farm in Amalfi, Antioquia, Colombia, operated by Jorge Mira, a forestry engineer. The farm sits at 1500 MASL in the northern Colombian Andes, with dedicated areas for sustainable pine production and native forest conservation. This lot is the Caturra variety, processed using washed methods with extended fermentation phases involving yeast inoculation and thermal shock (warm water rinses and cool water quenches). The coffee presents flavor notes of dried mango, apricot yoghurt, and birthday cake with vanilla sweetness.
Wood Street Coffee began in 2013 when Clare and Gareth Reid started a weekly stall at Wood Street Indoor Market in Walthamstow, London. The move into roasting came in April 2018, initially through slot roasting at The Tate, before the team purchased a second hand 5kg Probat a year later. Head roaster Tim brings over 14 years of coffee experience to the operation, which now supplies cafés, pubs, hotels, delis, and farm shops across the UK. The roastery handles local deliveries in person each week across London, Essex, Hertfordshire, and Cambridgeshire, alongside wholesale, subscriptions, and barista training services.
