A wonderfully boozy coffee with a port wine mouth feel and a delicious mix of fruity acidity.

Miguel Padilla Chinguel is a coffee producer from El Progreso La Coipa, Northern Peru. He owns 3 hectares of land planted with various varieties, but mostly grows Catuai and Castillo. After harvesting, the cherries are placed into sealed barrels which are starved of oxygen, allowing the cherries to ferment and macerate over 48 hours. 

 This process is known as Carbonic Maceration and is a technique taken from wine making. The anaerobic environment created in the barrels means that yeast and bacteria can form that would not ordinarily be present. These add a unique sweetness and a complex, bright acidity to the coffee.

 After the Carbonic Maceration process, the cherries are taken from the barrels and placed on drying beds where they are dried for around 30 days in the sun.

Miguel Padilla Chinguel

We are a small and friendly speciality coffee bar in Edinburgh's New Town.

Fortitude is a specialty Coffee Merchant and Espresso bar serving the best coffee possible to the people of Edinburgh.

We are proud to have Workshop coffee in our grinders. Workshop is committed to roasting the sweetest, cleanest and freshest coffee. It makes the perfect cup.

Our shop also stocks coffee beans from some of the best small-batch roasters in the UK. We will help you choose the right beans for the right brew and supply all the tools and advice you need to brew at home. Splendid for a lazy Sunday.

Fortitude has free Wi-Fi, a bookshelf of books and some of the most delicious cakes in Edinburgh.

Come and see us soon.

Miguel Padilla Chinguel

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Miguel Padilla Chinguel

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