La Huella Pulped Natural

Name: La Huella Pulped Natural
Brand: Origin
Price: 17.5 GBP
Availability: InStock

Origin

Pear | Nectarine | Hibiscus

One of three coffees by the Mierisch family; the pulped natural process results in a clean, consistent profile, highlighting stone fruit notes. A refreshing cup featuring crisp pear, juicy nectarine, and a touch of delicate hibiscus. Ideal for those who appreciate a fruity and floral profile with a light, refreshing character.

Bag Size 250g

One Time Buy

£17.50/bag

£3.50 delivery

Grind Type

Whole Bean

Ground for Aeropress

Ground for Chemex

Ground for Coffee Maker

Ground for Cold Brew

Ground for Espresso Machine

Ground for French Press

Ground for Moka Pot

Ground for Percolator

Ground for Pour Over

Ground for Refillable Pods

Quantity

1 Bag Pack

250g

£17.50

1 Bag Pack

250g

£17.50

2 Bag Pack

250g

£33.25

5% Off - £35.00

3 Bag Pack

250g

£47.25

10% Off - £52.50

4 Bag Pack

250g

£59.50

15% Off - £70.00

1 Bag Pack

1kg

£56.50

2 Bag Pack

1kg

£107.35

5% Off - £113.00

3 Bag Pack

1kg

£152.55

10% Off - £169.50

4 Bag Pack

1kg

£192.10

15% Off - £226.00

Your coffee will be freshly roasted just for you!

Great beans take time! - delivery will be 3-5 working days.

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- Directly from the roaster and delivered to your door - Delivery is free for orders over £30 and for orders under, delivery is - £3.50.

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About The Coffee

This coffee is one of three from from La Huella, a 5 hectares plot of the Los Altos farm, situated 1,315m above sea level. This farm is owned by the Mierisch family, two of whom are head judges in the Cup of Excellence, a coffee competition that empowers producers.

These coffees showcase the range of flavours the farm can produce. All the coffee trees here are grafted with Robusta roots, which increases their consistency and resilience, with no compromise to the flavour profile, which is still Arabica. The Yellow Pacamara trees are planted in soil rich with potassium, calcium, and magnesium; crucial to healthy growth. The area is known for its thick fog, with manager Erick Lopez describing the farm as ‘auto-shading’ itself.

For this coffee, blood red, ripe cherries are picked and carefully transported to the dry mill, where they are spread in a thin layer to dry for two days, preventing fermentation. Then, they are transferred onto African beds and dried with 50% shade for 20 to 30 days, until they reach a humidity range of 12.5% or below.

About the Roaster

Founded in 2004 by Tom Sobey, Origin Coffee - is an independently owned speciality coffee roaster that is bound by one central ethos–to source incredible coffee through a sustainable, triple bottom line approach.

Now, with a team of coffee professionals, a world-class coffee programme, six coffee shops, and an ever-evolving product range, Origin sits proudly as one of the longest standing speciality coffee roasters on UK shores.

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La Huella Pulped Natural