Coffee

Anam at the Avolon Barista Bar

Name: Anam at the Avolon Barista Bar
SKU: 6982
Availability: InStock

€14.00 – €39.50

Roasted exclusively for

We’re a small speciality coffee roastery based in the Burren in County Clare. We roast organic coffees, sourced seasonally and our range of coffees change every few months. We’re proud to work together with Avolon to showcase some of our very best coffees.

You’ll find details on this month’s current coffee below. You can now also purchase this coffee for sale directly on our website and we’ll deliver to your home at a preferential rate.

For 2025, we have a beautiful coffee EL GUAYACAN from the region of San Ignacio in Peru. San Ignacio is a province located in the north of the Cajamarca department and shares a border with Ecuador. It is well-known for its natural forests and is also considered the capital of Peruvian coffee.

According to Miguel Sánchez (Caravela’s Perú Country Manager), Peru is like an unpolished diamond in coffee, especially when compared to Colombia. However, Peru is slowly gaining recognition as an exceptional specialty coffee origin, even though it may not be as well-known as Colombia.

Peru differs greatly from Colombia in terms of processes and logistics, but it has immense potential to produce high-quality coffees. Most coffee in Peru is grown in the Andes at high altitudes by smallholders with farm sizes of 2 to 5 hectares. Farm infrastructure is often poor, and significant work is required to improve coffee quality.

Caravela has identified over 700 quality-minded coffee growers in Peru who are willing to improve the quality of their coffee. However, building relationships with these farmers takes time, effort, and education.

Many coffee growers in Peru lack information and education about the market and the product they produce. Caravela’s PECA team is addressing this issue by establishing themselves in Peru at two direct purchasing points: one in Quillabamba, Cusco, and the other in Jaén, Cajamarca, where this coffee comes from. This coffee is grown using organic farming methods and is a washed process.

Weight	N/A
Brew Type	Espresso, Filter

Brew Method

Ground or Wholebean

Bag Size

Clear

The process for Guayacan’s coffee starts with a manual cherry picking focused on picking the ripe cherries with the help of family members and neighbours. Afterwards, the cherries are floated to clear it from any impurities such as branches, leaves, dry cherries, and others. At the wet mill, in each farm, the cherries are pulped without water after which the beans are traditionally left to ferment either in open-air tanks (bathtub like) or closed bags for 30 to 50 hours without water. Following this step, the coffee beans are washed in average 2 to 3 times. For drying, the beans are taking to solar dryers, with the drying taking in average 15 to 20 days depending on the climate conditions at each farm.
The final parchment coffee is sometimes stored in the farm for one to two weeks. A sample is taken by the coffee grower and delivered to the purchasing station to be analysed by the Quality Analyst. Here it goes through a rigorous physical analysis first to measure moisture level, water activity and the yield factor. After, it undergoes through the sensory analysis which will finally determine the quality grade of the coffee. Then, the coffee grower will bring the coffee to the warehouse to sell it depending on the feedback of the physical and sensory analysis. From the warehouse, the parchment coffee is sent to dry mill where it is processed and then sent to port.

Tasting Notes : Dark Chocolate, Almond super balanced and rich

Arabica Variety: Caturra, Bourbon, Catimor, Pache
Harvest Period: June – October

Milling Process: Fully washed