Peru / Cumaccha
Sweet, fruity and endlessly drinkable, it's the session IPA of the coffee world.
We use Royal Mail’s 48hr service, so typically in 2-3 working days. We also have an upgraded DPD next working day option at checkout. All orders placed before 2PM are sent on the same day.
We accept returns of any equipment or faulty goods within 14days of purchase. We will refund postage for faulty goods.
Coffee is a consumable good and we can therefore only replace or refund faulty or damaged coffee, which is subject to assessment by our Quality Control team. Please contact info@newgroundcoffee.com and we’d love to help resolve any issues.
All our packaging is recyclable. We use carbon neutral delivery in Oxford, and always looking for new ways to reduce our impact on the planet. Oh, by the way we’re a B-Corp – read more here.
CLASSIC NATURAL PROFILE. FRUIT FORWARD AND JAMMY
In the early days, coffee produced in Ayabaca was not highly valued in local markets, which meant that many buyers transported it to Ecuador for marketing and subsequently sold it in Colombia. During that time, the potential of this exceptional coffee went unrecognised, and its reputation was limited to regional production and consumption.
Over the years, coffee tasters and buyers began to notice the unique qualities of coffee from Ayabaca and other producers in the Piura region. Through more systematic tasting processes, it was discovered that these coffees possessed complex, aromatic and balanced flavour profiles, capable of competing with internationally renowned coffees. This growing appreciation encouraged local producers to focus on quality and more meticulous cultivation and processing techniques, seeking to highlight the natural characteristics of their beans.
This particular batch is a natural blend of varieties from Piura, carefully selected to reflect the richness and diversity of the region’s coffees. Each bean captures the story of a crop that went from being undervalued to becoming a coffee renowned for its quality, flavour and authenticity – the result of the dedication, tradition and adaptability of the producers in Ayabaca.
Processing:
Harvesting is carried out selectively, picking only ripe fruits and avoiding unripe or overripe beans. Once harvested, the coffee is transported on the same day to begin processing, which includes pulping and controlled fermentation stages, adapted to the climate and humidity conditions of each batch. This careful handling aims to preserve the coffee’s natural quality from the moment of harvest, ensuring that each bean retains its integrity, flavour and aroma. Furthermore, techniques such as fermentation in bags or tanks are applied, depending on the desired profile, preparing the beans uniformly for the subsequent stages of drying and storage.
Drying:
Following anaerobic fermentation, the coffee is transferred to the drying shed, where it is spread out in thin layers to allow for slow, even drying. During this process, the beans are constantly turned and protected from moisture until they reach the optimum level of dryness and retain their natural characteristics.
