This coffee is a natural process Caturra and Bourbon mix from Finca La Bolsa in the Huehuetenango region of Guatemala. Grown at an altitude of 1500-1700 meters, the beans are patio dried for 20 to 25 days with shade during peak sunshine. The cup profile features notes of cherry, plum, hibiscus, and strawberry, complemented by a syrupy body and a long chocolate finish. The farm is noted for its unique limestone-rich soil and commitment to social programs, including on-site schooling and sustainable farming practices like nitrogen-fixing shade trees.
Simon and Oksana, a husband and wife team, founded Electric Coffee Co. in 2008 out of frustration with the lack of quality coffee in West London. The roastery operates from Horsham in West Sussex under the earlier working name Automaton Precision Roasters, while the cafe at Ealing Broadway has become a recognized destination, landing in The Independent's Top 50 Coffee Shops and earning a Tripadvisor Travelers' Choice award. The brewing setup features one of the few Kees Van Der Westen Mirage Veloce espresso machines in the UK. The roasting philosophy celebrates the industrial process from start to finish, combining hand roasting with careful visual and mechanical monitoring.
