Blackcurrant Cordial

Would we even be a northern roastery without a coffee that tastes like Vimto? Good job we found this exceptional Peru that reminds us of those classic blackcurrant-y Kenyan profiles with an additional candied fruit acidic kick.

Hailing from the northwestern corner of Peru at the tip of the Andes mountain range, Norbil Perez’s farm La Chirimoya sits at the incredible altitude of 2,250masl allowing for slowed cherry development throughout the growing season, bringing sweetness and complexity to the cup. Processing only adds to the complexity with solely the densest, highest quality cherries progressing from harvest to pulping and a 92 hour wet fermentation stage before final washing and 17-18 days drying on raised African beds.

This is a coffee that we’ve genuinely struggled to brew badly; espresso, batch filter or pourover - it excels at all of them. If sweetness, complexity and versatility are what you’re looking for, these are the beans for you.

We taste

Black: Blackcurrant, pear, banana
Milk: Blackberry jam, raisin, almond