Conscious With Coffee
Conscious with Coffee was born out of a friendship.
Nestor from Peru and Culainn from the UK met in Cusco, Peru at the end of 2020.
Through first hand research the pair discovered the sobering reality of coffee production.
It takes over two years to grow and process coffee, fifteen minutes to roast and two minutes to brew.
However, Peruvian coffee farmers see less than 1% of the money made from a cup of coffee sold in a UK coffee shop.
The cards are stacked against the very people we rely on to enjoy coffee.
Conscious With Coffee is working towards an equitable supply chain where coffee prices reflect energy and work, and quality is improved through digital education and communication.
They work directly with coffee producers and local community projects in Cusco, Peru.
Also working directly with shipping and logistics companies in order to make sure they know and trust where their coffee came from and its positive impact on people and the planet.
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03•04•24
The Origin
The Raul Flores coffee from Conscious with Coffee originates from the San José de Lourdes district of Peru.
By dedicating his farm, Finca Productiva, to the production of Yellow Caturra, Raul has developed a deep understanding of how to get the most out of this juicy varietal.
The talent and hard work of Raul and his family, harnessing the distinct climate and altitude of the San José de Lourdes district, has resulted in a bright and clean cup with juicy sweetness, reminding us of tropical fruit punch.
Raul began working in coffee as a coffee picker in El Diamante.
He and his wife were later gifted a small coffee farm from her father, sitting up at 1800-1900 M.A.S.L.
Its isolated location presents some challenges – it is accessible only by foot and parts of the narrow path to the road require Raul to transport the coffee sacks on his back.
This is the second year we have purchased coffee from Raul and we have had productive conversations together about how we can work together in the long-term, including how to support him to access a stable market for his coffee.
Raul’s family has a close history with the area. Raul’s father was one of the four founders of the town of El Diamante – during the agrarian reform in Peru in the 1970s (which dismantled the large estates with the aim of redistributing the land), they chose the plot of land and began building the town from scratch.
Raul’s father was a key campaigner for the government to recognise El Diamante, supply it with electricity and build a school and medical facilities; 50 years later, it has become a hub for specialty coffee production
What To Expect
Here’s an idea of what to expect from this sustainable Peruvian coffee from Conscious With Coffee.
Team Batch brew method of choice - Aeropress
If you loved this coffee and want it to have it in your life again order directly from Conscious With Coffee now.
Download our free BREW GUIDE
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01•06•22
The Origin
The Henry P Camacho coffee from Conscious With Coffee originates from the Cusco region of Peru.
The delicious boozy flavour experience that this coffee embodies is a testament to the hard work Henry put in to grow and wash process this single-origin Typica variety of Arabica coffee.
Henry is known to be able to see opportunities where other people can't.
With this ability, and hard work, he took a key role this year in supporting the direct partner of Conscious With Coffee, the environmental and community development organisation ‘Because we Care’, to build coffee production infrastructure, such as drying beds.
A country blessed with epic landscapes, mysterious history and many different cultures, Peru has an enormous amount of places to be explored. It is also one of the largest coffee producing countries in the world.
As in many Latin American countries Peru has experienced a fairly turbulent past and the coffee industry has at times suffered because of the countries circumstance.
In the 70’s when the government pulled out their support of the industry, coffee production sank, with very little infrastructure existing.
Although Peruvian coffee production has now fully recovered from the lows of the 70’s, infrastructure still remains a problem in certain areas of the country, in particular logistics.
Some farms have to transport unprocessed coffee to mills that are situated much further away than typically desired. With the tourism industry booming and Peruvian cuisine amongst the most talked about in the world, more speciality coffee is staying put in Peru.
The progressive nature of the country is also leading to pioneering coffee farming and processing, biodynamic coffee is one of a few techniques that the Peruvian coffee industry is now using.
What To Expect
Here’s an idea of what to expect from this boozy Peruvian coffee from Conscious With Coffee.
Team Batch brew method of choice - Pour Over
If you loved this coffee and want it to have it in your life again order directly from Conscious With Coffee now.
Download Our Free Brew Guide PDF
