This coffee is sourced from the Perlamayo area in the Huabal District of San Ignacio Province, Cajamarca, Peru. Grown at 1900 meters altitude by Griselda Rioja and her family on their 2 hectare farm, this coffee is primarily Caturra variety with some Gesha trees. It is processed using the washed method: cherries rest for 24 hours before de-pulping, fermented for approximately 12 hours, washed three times, and dried on raised beds over 15 days. The cup profile is syrupy and sweet with pronounced notes of dates and raspberry jam.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
