Where did we source these beans from?

These incredible beans have been cultivated high in the Apaneca-Ilamatepec Mountain range under the high-quality standards of the El Bourbollon mill. With over 100 years of experience under their belt of growing and exporting coffees, it’s no wonder they produce such high quality, speciality brews.

These specific beans are red bourbon and pecas varieties grown on the mountain range’s slopes. Here, they benefit from a high altitude and shade from trees, creating a unique environment that prolongs the ripening period. This allows the cherry flesh to infuse with the bean, creating clean and sweet flavours in the cup.

The farmers are also committed to sustainable farming practices, with El Bourbollon training the communities to select only the ripest cherries.

How are the beans picked and processed?

The cherries are hand-selected when perfectly ripe before being taken to the El Bourbollon mill to be pulped. To do this, the cherries are deposited into large tanks before water is added. The water is used to pump and push the fruit up into the de-pulper when the skin of the cherry is removed.

The beans are then funnelled into fermentation tanks, where they will remain for 13-15 hours whilst the naturally occurring bacteria and microbes break down the mucilage (the last layer of the cherry flesh) surrounding the beans. They are then given a final thorough wash before being spread onto clay patios to sun dry for 8-10 days.

Once dried, a small selection is roasted and cupped on site by the mill’s head cupper, Luis, to check for flavour notes and quality. The beans are then bagged and distributed worldwide.

What makes this coffee stand out?

I thought it would be interesting to see what our roaster says about these beans, what made them stand apart in the tasting, and if he noticed anything different in the roasting process:

“First off, the origin of this coffee was really special and added some unique flavours to our line-up. We also noticed some great raw notes in this coffee that Andy and I knew we could enhance in our own roasting process. When it came down to roasting that first batch, it was interesting to see that it requires a longer development time. Especially in comparison to our last, red-labelled Peruvian brew.”

-Jordyn (coffee roasting guru)

What does it taste like?

After adding some of Two Chimps’ roasting magic, we took this brew to a whole new level. When you take your first sip, you’ll be greeted by a delightful toffee nut sweetness with a dark chocolate finish. The faint aroma of gingerbread and a sweet orangey citrus are also present throughout. This is quite the coffee experience!

Where did we get the name from?

Like most of our names, this one is a bit random. Have you heard of the saying ‘nook and cranny’? Like you were searching in every nook and cranny for your last bag of Two Chimps. Well, look no more, as we found the Crannys nook!