A blend combining Brazilian and Guatemalan coffees. The Brazilian component is a natural-processed Yellow Catuai and Mundo Novo from Fazenda Faxina in São Sebastião do Paraíso, produced by Edmar de Souza Rezende at 900-1,000 meters altitude. The Guatemalan component is a washed, sun-dried community lot from Los Huipiles in Huehuetenango, featuring Bourbon, Arabigo, and Caturra varieties at 900-1,922 meters altitude. The blend emphasizes sweet and smooth flavor characteristics with chocolatey, fruity notes.
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.
