ABOUT THE COFFEE

Our Head of Coffee discovered this gem on his travels to Honduras this year...

"On a trip to Honduras, I was honoured to meet a group of farmers selected from across the country for their ability to produce fantastic coffee. Over the course of an evening, we discussed everything from coffee production processes to new and innovative techniques.

During the event, I tasted a wide array of coffees - and a number of them stood out so much that I just had to snap them up. One of those was Los Pinos, grown by Orlando Gosselin Andrade - and when roasted for espresso, it reminds me of a silky chocolate orange!"

ABOUT THE WASHED PROCESS

The most water-intensive process, but it produces a great clarity of flavour. Learn all you need to know about the washed process.

For a bright and clear coffee, the washed process is often the best bet - though it does use a lot of water, which we try to encourage to be recycled after processing. First, coffee cherries are picked at their optimum ripeness. Then they are sorted in a floatation tank, where unripe cherries float and are removed and discarded. Of the remaining ripe cherries, the pulp is mostly removed and the beans are then placed in water tanks to ferment for 18-36 hours. After that, the green beans are rinsed and dried in the sun - for one-to-two weeks. The cherries are then dehulled, to remove the papery ‘parchment’ layer left - and that’s the washed method!

Los Pinos Espresso

We offer flexible coffee plans for businesses and coffee lovers. Plans start at 46p a cup and we offer free delivery. We ethically source coffee from 8+ countries, pay farmers a cut above Fairtrade prices and freshly roast in Surrey.

Los Pinos Espresso

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Los Pinos Espresso