Santa Clara SanCup

This award winning lot – placing 10th in the 2025 edition of the SanCup competition – was hand-picked across different periods of the harvest. Each batch was mound fermented for 48 hours, before being classically sun-dried on the patio. The extra fermentation, prior to drying, helps to give the coffee a layer of complexity and fruitiness. Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)