Transcend Coffee & Roastery
Starting Parameters: 19.5g in | 32 seconds | 45g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
I met David Flores in July of 2018 on his farm in Diamante. It was quite rainy and my footing was unsteady as we climbed the steep slopes of his farm. I’ve had some experience falling down muddy mountainsides, so I was cautious. As we walked across a plank to pass over a stream I nearly fell over. He bounded over in two steps. Around us, farmers from the areas picked ripe cherries by hand, bending the tall trees down to a manageable height as they did. As we climbed we sampled some of the ripe yellow caturra straight from the trees, and the flavour of the mucilage reminded me of grapefruit and mango.
David started working with Origin Coffee Lab in May of 2017. At 24 years old, he was definitely one of the youngest farmers they had worked with. His grandparents had settled in the area and established themselves on a couple of hectares. Even though most young people want to move to the city, David is focusing on making coffee. A yellow caturra lot he produced made it into the Cup of Excellence in 2018, and he’s gained recognition in the area for his work. They see his dedication and the success he’s had and in the process have learnt about the growing desire for high quality coffee. David’s been sharing what he’s learned about harvesting, processing and drying and now 13 farmers in the area are all working with Origin and producing some of the finest coffees out of Peru.
Director of Coffee
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