Peru, Lino

Blood Orange, Redcurrant Jam, Stewed Rhubarb


Never run out of coffee again.

Our coffee is roasted and packaged in our nitrogen gas-flushed bags which prolongs its peak quality for over a month. Your coffee order will come from the freshest possible roast and always with weeks of peak freshness left in it.
Never run out of coffee again
Producer Jose Lino Mendoza
Cultivar Catuai
Process Natural
Location San Antonio, Hubal
Harvest March to September


Expect notes of Stewed Rhubarb, Redcurrant Jam, Blood Orange.

Carbon negative coffee

Lino is the final natural Peru in our trilogy of incredible coffees coming from the beloved origin. We fell in love with how a country so well-known for its balanced, clean, washed coffees could create such wild and interesting naturals. The Lino is named after Jose Lino Mendoza who created the lot. It’s an incredibly complex coffee while also giving almost a wall of sound in terms of flavour. Big redcurrant jam with a blood orange acidity all brought together by a sweetness of stewed rhubarb.

What makes Peru so unique for natural coffee is the cool, wet weather which means that, as the coffee dries in the cherry, there is a huge risk of mold. The producer must diligently rotate the coffee and mind it to ensure that it can develop without a defect. Peruvian coffee is historically known for being balanced and sweet but the natural process unlocks the big intense flavour created high up in the Andes.