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Raul Gutierrez

Raul Gutierrez

Conscious

Orange Marmalade | Cocoa | Stone Fruit

This red bourbon is produced by Raul Guttierez and his wife, Rusiyo Ovalle, on their farm, Finca Muñayoc, nestled at 1,950 MASL in the southern highlands of Peru. A dynamic cup where the bittersweet richness of cocoa meets the bright citrusy depth of orange marmalade, rounded out by the juicy sweetness of ripe stone fruits. A vibrant and indulgent experience with layers of complexity.

Bag Size 250g

One Time Buy
£13.00/bag
£3.50 delivery
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1 Bag Pack
250g
£13.00
1 Bag Pack
250g
£13.00
2 Bag Pack
250g
£24.70
5% Off - £26.00
3 Bag Pack
250g
£35.10
10% Off - £39.00
4 Bag Pack
250g
£44.20
15% Off - £52.00
1 Bag Pack
1kg
£40.00
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1kg
£76.00
5% Off - £80.00
3 Bag Pack
1kg
£108.00
10% Off - £120.00
4 Bag Pack
1kg
£136.00
15% Off - £160.00
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About The Coffee

This red bourbon is produced by Raul Guttierez and his wife, Rusiyo Ovalle, on their farm, Finca Muñayoc, nestled at 1,950 MASL in the southern highlands of Peru. With Rusiyo’s family legacy as award-winning coffee producers, the couple had the perfect foundation to produce high-quality specialty coffee. Tasting notes of orange marmalade and cocoa make this coffee an absolute treat!

Raul and Rusiyo’s story

After finishing school, Raul moved to Lima in search of work opportunities, where he met Rusiyo, who had relocated from Cusco. With her family deeply rooted in coffee production, Rusiyo brought invaluable expertise to their plan to produce coffee. Seven years ago, the couple left Lima to settle in the Quelloúno valley of Cusco, where they invested in a coffee farm and started their family.

Rusiyo’s family provided the ultimate guide to exceptional coffee production, with her mother even earning 3rd place at Peru’s first national coffee fair, ‘Expocafe.’ Since transitioning to specialty coffee, Raul and Rusiyo have used the premiums from their high-quality coffee to make significant improvements to their home, including adding a gas kitchen, building extra rooms to give each family member their own space, and installing WiFi. They’ve also reinvested into their farm, improving processing facilities to ensure continued excellence.

Production process

Raul harvests the cherries by hand, to ensure that only the ripe cherries are picked. On the same day as the cherries are harvested, he depulps them, then ferments them in plastic drums for 72 hours. He then adds the seeds to a canal that he built specifically on his farm, to ensure that they are effectively washed, and to remove any lower quality seeds (which float to the water surface). He then slow dries the coffee in tunnel shaped tents for 30-40 days.

Conscious

We are Culainn and Lea, the team behind Conscious. We began our journey into coffee in South America, building relationships with a small number of producers, with whom we work today. 

To be conscious is to be aware, self-reflective and to make considered choices. Through being conscious we work to deliver the best coffee for everyone. Practically, we do this by working closely with our partners at every stage of the production of coffee, from farm to cup, constantly learning, teaching and sharing. In this way, Conscious aims to be an agent for progress, and for strengthening connections between people in a complex and messy world.

We roast coffee to produce aromas and flavours that celebrate the innate properties of the beans and the work that went into their production. We start by understanding the physical properties and unique precursors of flavour of each coffee lot. We then meticulously plan and fine-tune every roast to develop these flavours. Through continuous testing and iteration we strive for perfection.

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