Jenry

Name: Jenry Perez
Brand: Conscious
Price: 16.0 GBP
Availability: InStock

Jenry Perez

Conscious

White Peach | Floral | Honey

A delicate, aromatic cup led by juicy white peach sweetness and soft florals, gently wrapped in smooth honey for an elegant, light, and beautifully refined profile.

£16.00

~~£0.00~~ £16.00

per bag Sale Sold out

Bag Size 250g

One Time Buy

£16.00/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

250g

£16.00

1 Bag

250g

£16.00

2 Bag

250g

£30.40

5% Off - £32.00

3 Bag

250g

£43.20

10% Off - £48.00

4 Bag

250g

£54.40

15% Off - £64.00

1 Bag

1kg

£54.00

2 Bag

1kg

£102.60

5% Off - £108.00

3 Bag

1kg

£145.80

10% Off - £162.00

4 Bag

1kg

£183.60

15% Off - £216.00

Your coffee will be freshly roasted just for you!

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

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Delivery

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

- Coffees from different roasters will be dispatched separately

- Time - Your fresh coffee will take 3 to 5 (working days) to be delivered to you from the time of your order is. - We need this time as your coffee is roasted fresh just for you and our roasters all roast on different days so we just need a little time to allow for this.

- Enjoy! - Once your perfect beans have been selected and roasted - they are always shipped to you the next day, so they are as fresh as possible.

Take Our Coffee Quiz - Find Your Coffee Magic! View full details

About The Coffee

Jenry's family has been producing coffee for three generations but it was only six years ago that they decided to transition to speciality coffee production, in order to receive a higher and more stable income for their coffee, as well as recognition for their work. We met Jenry in 2021 when we held our first coffee production workshop over Zoom with a small group of producers based in Santa Teresa who wanted to learn more about speciality coffee. The following year we visited Jenry's farm and held further workshop sessions where we had the opportunity to get to know Jenry and witness up-close his conscientious approach to cultivating and processing his coffee.

‍Following these workshops, and with the support of our partners Collective Bean, Jenry has implemented multiple changes to his agricultural practices and post-harvest processes, including upgrading his infrastructure (such as building raised drying beds which ensures more consistent drying of the beans), pruning his coffee trees (to increase their yield), and testing samples of his lots throughout harvest for quality control purposes.

‍

Jenry's primary crop is Typica (a varietal of arabica coffee commonly grown in Peru for its high yield and high quality). However, a few years ago, Jenry learned that the local terroir was also perfect for growing Geisha, so Jenry planted a small lot on his farm. When we tasted his first Geisha crop in 2023 we were blown away by its floral and sweet profile and knew we had to include it in our offering. This latest harvest won a local award in Cusco and was picked up by Dwight Aguilar (the two-time Cup of Excellence winner in Peru). So we're beyond chuffed to have snagged a couple of sacks for our UK customers.

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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