This coffee is produced by the Finca La Familia organization in the Cajamarca region of Peru, at an altitude of 1700 meters. It is a blend of Typica and Caturra varieties, processed using an anaerobic washed method. The flavor profile features notes of loganberry, sugarcane, and vanilla, offering a complex fruitiness and a structured mouthfeel.
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.
