La Pradera - Limited Run - Red Berry Infused

Regular Price£25.00

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All orders weighing up to 500g (1-2 bags of 250g coffee) are shipped with free delivery via Royal Mail 48 as standard, with a cut off time of 11 am for same day despatch. This means Royal Mail will try to deliver within two to three working days of receiving your parcel. 

Orders weighing between 750g and 1kg are shipped with free delivery via Royal Mail 24.

Orders weighing over 1kg will automatically be upgraded to free delivery via Parcelforce Express24 with a guaranteed next working day delivery when ordered before 11am (Monday - Friday).

Shipping upgrades including next working day, next working morning, and Saturday deliveries, are all available for additional fees. If you are looking for more information, including International delivery, please head to our shipping page for more information on destinations and pricing.

We source our green coffee through importers who work directly with the farmers, to develop lasting relationships with the people growing the beans, and create positive development at origin. This allows us to deliver coffee that is both ethically sourced, and of the highest quality.

We deliver coffee that is ethically sourced and of the highest quality. We prioritise lasting relationships with farmers and positive development at origin. We source and buy directly from farmers when possible.

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La Pradera - Red Berry Infused Coffee Profile


Honey & Anaerobic Fermentation

Finca La Pradera

Grape, Lime & White Chocolate.

About the Producer


This coffee is a Limited Run, with only 50 bags available! Get it before you miss out.

This special red berry infused fermentation lot is sourced from producer Felipe Archila and his farm Finca La Pradera. 

La Pradera is a 16 hectare estate with 12ha dedicated to coffee production. The farm is located in Armenia, Quindio and sits at an altitude of 1,600masl.

This lot was processed using a combination of anaerobic fermentation with added wine yeast and fresh strawberry along with the honey method 

This lot utilises a combination of anaerobic fermentation and the honey method. First, ripe cherries are hand-selected and then undergo a 72-hour anaerobic fermentation in plastic tanks with fresh red berries. CO2 is added to displace the oxygen, creating an anoxic environment.

After fermentation the cherries are then de-pulped and, with the mucilage still intact, dried on raised African beds. Shade is utilised to manage the temperature below 35°C until they reach the ideal humidity level (12%). 

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