Machu Supreme

Washed Process Explained:

The most popular way of processing coffee. The fruit flesh is mechanically removed with a machine known as a depulper, the beans are then put into a water tank to ferment. The amount of time it takes to ferment depends on climate factors such as altitude and temperature, in hotter regions the fermentation will be quicker and vice versa. The process typically takes between 24-72 hours. Once complete, the coffee beans are then dried on patios or raised beds.

Flavour Profile / Light body, retains the citrus and floral flavours.

Sweet, citrus espresso blend

Machu Supreme blend consists of an array of high grade arabicas from around the world.The majority of this coffee is Peruvian (hence ‘Machu’) with other origins including; Indonesia, Ethiopia, Honduras. This rich blend results in a light, citrus coffee with notes of vanilla coming through in the long finish. Great for espressos and americanos.

Peruvian Coffee

The typical characteristics of Peruvian coffee include light bodies, juicy flavours and exquisite sweetness. They compliment an array of coffee beverages and carry their flavour well with the addition of milk. This Peruvian coffee is from the Junin region, situated in the centre of the country. Junin offers a medium/high altitude and many varieties of coffee grow here including Bourbon and Caturra. This coffee holds a SHB status meaning ‘strictly hard bean’ due to the high altitude it grows at. The hard, dense beans allows flavours to develop slower when growing and adds depth.

Great Taste Winner

This coffee was awarded 1 Gold Star at the Great Taste Awards 2020, with the judges claiming its “excellent line of flavours” one of the reasons it was a winner. To view more award winning coffees click here.