Naturally processed grade 1 coffee from Konga Amederaro station in Yirgacheffe, Ethiopia, sourced at 2,000 meters altitude from 1,890 smallholder farmers growing Jarc heirloom variety. Shade-grown ripe cherries are selectively harvested by Brix readings, hand sorted, floated to remove lower quality beans, then sun-dried on raised African beds for 15-18 days with careful monitoring and protection. The natural processing yields juicy and jammy stone-fruit flavors with floral and chocolate notes, finishing with a creamy body.
Based in Tunbridge Wells, United Kingdom, Penelope Coffee is run by Giancarlo, Michelle, and their daughter Penelope, who together bring diverse expertise to specialty coffee roasting. The team sources only specialty graded coffees from the top 20% of the international market, maintaining exacting standards in bean selection. Giancarlo brings training from recognized coffee masters and holds industry qualifications that inform roasting decisions and quality standards. Operating a Giesen roaster with meticulous attention to conscious environmental decisions, the micro roastery reflects values that extend from sourcing through roasting to packaging and delivery.
