FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
This is the first coffee we have sourced through Khipu Coffee, who connected us with Finca La Familia.
The coffee is selectively harvested, floated to remove defects, and pulped before being sealed in GrainPro bags for 48 hours of fermentation. It is then dried in solar dryers for around 25 days until it reaches 10–11% moisture content.
The fermentation contributes additional complexity without compromising the coffee’s clarity. The cup is sweet and clean, with layered fruit notes and a long, balanced finish.
We have found this coffee particularly well suited to pour-over brewing. A slightly finer grind and slower extraction help bring out its sweetness and complexity.
Body
Acidity
Tasting notes
Roast level
For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
Who is Rogelio Peña Huaman?
Rogelio Peña Huaman is a coffee producer from the Nazareth de la Cumbre town, part of the San Jose de Lourdes District, in the San Ignacio Province of the Cajamarca Region. He has been involved in coffee cultivation all his life and since 2020, with the vision of his eldest child, Franklin, they created their own coffee organisation, Finca La Familia.
About Finca La Familia?
Franklin Pena Huaman is an agricultural technician by trade and had many years experience working with coffee producers before posing the idea of Finca La Familia to his Father, Rogelio. Franklin’s idea was to bring together his family and neighbouring families in and around their town of Nazareth de la Cumbre and start to process and sell their coffee direct.
It was Rogelio who needed convincing of this new endeavor because of the risks and responsibilities associated with marketing and selling the coffee to national and international buyers. Fortunately, Rogelio trusted in Franklin, who, alongside a few other cousins, had a fair amount of expertise and experience in post-harvesting while Rogelio and the rest of the family were fully skilled in the cultivation and care needed to produce high quality specialty coffee.
Finca La Familia now covers 25 hectares and is managed by six families, one being the Pena Huaman family.
How was the coffee processed?
The coffee is first of all selectively harvested. After being floated in water to see if there are any defects, they are ready to pulp the cherries. Once pulped, they are placed in sealed GrainPro bags and left for 48 hours. This allows enough time for the desired flavour profiles to develop and is followed by drying in solar dryers for around 25 days until moisture levels are at 10-11%
The role of Finca La Familia for this coffee
Finca La Familia’s role extends beyond coffee production. It represents a collaborative effort of families dedicated to sustainable and quality coffee production. The farm focuses on organic farming practices, using eco-friendly fertilisers and prioritising the health of the soil and environment.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
