This coffee is a Pink Bourbon variety from Finca Maracay in Armenia, Colombia, grown at an altitude of 1400 to 1500 meters. It is a washed coffee that undergoes 30 hours of underwater fermentation before being pulped and dried in temperature-controlled conditions. The flavor profile features notes of raspberry lemonade, toffee, and white florals. This clean and nuanced coffee is characterized by its fizzy acidity and creamy 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.
