COFFEE PROFILES

 

At San Pedro, our aim is to ensure all of our coffees possess the finest aroma’s and tastes. We source our coffee from estates that support local growers and share our ethical vision; working in a sustainable, socially and environmentally responsible way whilst putting quality first. With over twenty years of industry experience, the team behind San Pedro have been creating award winning, ethically sourced coffee since established in 2014. “Excellent coffee doesn’t have to cost the Earth.” San Pedro has long-standing relationships with the following estates.

 

PERU

BOSQUES VERDES is a cooperative that was formed in 2005 by the union and effort of 45 coffee-growing families located in the last city of the Inca Atahualpa (San Ignacio - Cajamarca - Peru). Since that day, the farmers carefully de-pulp, ferment, wash and sun-dry their crops individually on their own farms in order to produce an excellent coffee. Over the years, memberships have quickly expanded to 265 coffee farm families. Bounded by the commitment of patrol people called Ronderos (law enforcement officers in rural areas), these families aim to sell their product at better prices in order to improve their quality of life. The Bosques Verdes Estate in Peru is certified Organic (2006), Fair Trade (2006) and Sustainable (2013). These certifications validate the hard work, commitment, and responsibility of the entire team at Bosques Verdes. They are part of the Green Forest Cooperative, which links over 200 small family-run coffee producers, with the principles of quality, social responsibility, environment and sustainability.

 

El SALVADOR

Established in 1985, the El Borbollon Estate in El Salvador has been run by generations of the same family. El Borbollon prides itself in producing and milling high-quality coffee through careful attention to detail at every stage of the process. Their coffee is all hand-picked, and the well-being of their staff is paramount. They have a zero-tolerance policy for child labour and provide health-care plans for their workers. The company also runs a zero-waste policy and a continuous tree-planting scheme. Unlike many estates in El Salvador, El Borbollon has its own wet mill and drying mill which means they are able to control the quality of their coffee from harvest to export. This is quite unique in El Salvador; most farms currently rely on external wet and dry mills to get their coffee processed. Hard work and advocacy enabled many of these farms to be placed in the Cup of Excellence competition. Of the 15 high altitude farms with which El Borbollon works, 10 have won places in the Cup of Excellence competition. 4 of these, including La Reforma, have the CoE Presidential award for achieving scores in excess of 90 points.

 

BRAZIL

Ipanema Coffees have been delivering specialty coffees to over 25 countries worldwide, since the company was established in 1969, in Minas Gerais, Brazil. They were the first Brazilian company to be certified by the UTZ Kapeh Code, the first global certification on sustainable coffee production. In 2004 they joined the select group of Rainforest Alliance Certified farms. The main goal of this certification is to preserve and restore native forests. By creating green corridors between forest reserve areas, wild animals are able to roam freely through their farms. San Pedro prides itself on two special blends. With the SUPER X, you can expect deep rich flavours of dark chocolate and hazelnuts with a sticky caramel sweetness and subtle flavours of berries and dark stone fruits. Our CARTWHEEL blend, features two single estate specialty grade beans. You will be spoilt with the flavours of nougat and almond with a buttery mouthful, complimented with a crème caramel sweetness and refined orange citrus acidity.

 

INDIA

The coffee is a selection from a group of farms in the region, which is blended, to achieve the cup profile and year consistency we are looking for. An ergonomist acts all year-round guide, advising on all stages of plant growth, harvest and processing. This leads to a higher premium for the farmer as well as a collective increase in quality across all the coffees in the region.