Peru Bertha Huayalla Sayllo
Out of stock
A naturally sweet, fruity coffee with a twist of tropical fruit, maple syrup, and black tea – this premium single-origin Peruvian coffee is rich, aromatic, and completely delicious. Being grown at high-altitude, washed and undergoing an extended period of fermentation gives this premium, light roast coffee a kaleidoscope of unique flavour notes.
The fruity flavours of this tantalisingly tropical small-batch coffee mingle with hints of maple syrup and black tea to create a gloriously complex, yet sumptuously smooth brew. The fermentation process allows a rich, creamy mouthfeel to develop, and the flavour notes are well defined and clean.
Hand-picked, the coffee beans on the Finca Tabiahausi farm are separated from their cherries – or fruit – and submerged in water while fermentation occurs for up to 46 hours. The long fermentation period allows for the complex flavour profiles to mature, while the washing process ensure the notes remain distinct and clear. This produces a crisp coffee that connoisseurs will crave for more of, however, it’s a limited edition so stock up now!
We recommend using cafetière to get the most out of this extraordinary coffee.
• Origin: Peru
• Roast: Light
• Number of servings (using 15g per cup): 125g = 8 cups; 250g = 16 cups; 500g = 33 cups; 1kg = 66 cups
• Ideal for using with: Wilfa WSCG-2 Silver Electrical Burr Coffee Grinder, AeroPress Coffee Maker, Cafetières, Bialetti Moka Express Stovetop and Hario V60 Craft Coffee Maker – but enjoy experimenting to find your unique brewing style
• Serving suggestion: Enjoy hot, iced or cold brewed
Roasted Arabica beans.Suitable for vegetarians
Storage: Always store coffee in an airtight container. Ground coffee should be used within 2 weeks of opening to ensure optimum freshness.
Roasted and packed in the UK.
Packed in a protective atmosphere.
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More about this Coffee
Tropical fruit, maple syrup and black tea
Try it as...
Cold Brew Coffee
Cold Brew Bottle
We recommend cold brewing to bring out the fruity flavours of this tantalisingly tropical small-batch coffee mingle with hints of maple syrup and black tea to create a gloriously complex, yet sumptuously smooth brew.
Hand-picked, the coffee beans on the Finca Tabiahausi farm are separated from their cherries – or fruit – and submerged in water while fermentation occurs for up to 46 hours.