Peoples Coffee
Peoples Coffee
Peoples Coffee
Peoples Coffee
Peoples Coffee
Regular price $10.00
Don Wilfredo
Sebastiana Martinez
Decaf Peru
The Seasonal

Don Wilfredo: Named after our earliest (and enduring) inspiration to be committed to the fair trade movement, The 'Don' is our multi-origin flagship blend. A complex, full bodied flavour juggernaught with chocolate sweetness and creamy caramel overtones. Roasted for espresso but also works well as a full-bodied plunger.

Sebastiana Martinez: Named after Sebastiana Martinez Gomez, this is our darkest roast, a multi-origin blend for those who love their coffee with a big kick.

Decaf Peru: Despite the bad rap that decaf gets this lovely bean holds its own against a caffeinated coffee when used fresh. Malty with a cocoa bitter-sweetness, rich caramels and smooth with low acidity. For six months of the year we use decaf from Peru, and the other six months it's from Honduras.

The Seasonal: This Colombian coffee, like many Mesoamerican coffees, has a typical malty-sweet middle flavour with muscovado sugar & hazelnut, but also nicely features notes of blood orange & lime which adds a lovely layer of interest. Lightly roasted for espresso, but also works well as brewed in a plunger.


    Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.


    Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.


    Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.


    Multi-origin Blend

    Multi-origin blends allow us to craft a balanced palate by bringing together distinct coffee flavours from different regions. It also allows us to support smaller co-ops and a range of co-ops - distributing our own economic resources more strategically.

    Sebastiana Martinez Gomez

    Sebastiana Martinez Gomez is part of Cafe con Manos de Mujer (coffee in the hands of women), an all-female cooperative that enables women to participate more actively in agricultural production in Guatemala.

    GUAYA'B Cooperative

    • Guatemala, Central America

    GUAYA’B Asociacion Civil was formed in 1999, with the aim of providing better livelihoods for its members through higher prices and other development assistance.


    The association represents 477 coffee and honey producers in the Sierra de los Cuchumatanes region near Huehuetenango, in north-western Guatemala. 299 of these producers are listed as coffee growers and 178 as honey producers, although in practice some members have both honey and coffee. Most of the members are Popti' Maya, and the group's name means "mutual benefit" in their language.


    Among the services Guaya'b offers to its members are a low interest loan service (farmers typically are left without sufficient cash in the months prior to harvest to pay for essentials, and may not be able to find casual work in this period either), and services for local women such as nutritional advice and work and business training (making honey-processing equipment and running a honey store in Jacaltenango).

    Technical assistance aimed at improving the quality of honey and coffee production is central to Guaya'b's work. The co-operative provides an at-cost supply of certified coffee seedlings to its members.

    A revolving credit fund supports members' efforts to renovate their coffee farms.

    Construction of its own wet processing mill on the outskirts of Jacaltenango has created an opportunity for many coffee-producing members of Guaya'b to process their coffee from cherry stage to dried coffee parchment much more cheaply (at about 25% of the previous cost), and more quickly, than they previously could. It is also expected that by using the wet mill farmers can produce a more consistent, higher quality coffee than they can in their own backyards.

    CENFROCAFE Cooperative

    • Peru, South America

    Cooperativa de Servicios Múltiples Cenfrocafe Peru was founded in 1999 with 220 small-scale coffee farmers in eleven community-based associations. Nearly fifteen years after their founding, CENFROCAFE, now based out of Jaen, serves more than 2,000 farmer members in local associations spanning across twelve districts within the lush Cajamarca region. Higher incomes through fair trade sales are enabling CENFROCAFE farmers to diversify into the production of other agricultural crops – reducing migration rates and helping to preserve indigenous culture.

    From technical assistance and quality control workshops for their farmers, to economic and leadership training for the young people in their rural communities, CENFROCAFE works not only to support the commercial endeavors of its members – but also to facilitate the development of their communities as a whole. The CENFROCAFE financial team provides short-term credit that help farmers cover the front-end costs of the harvest and materials in the coffee production.

    CENFROCAFE is one of the leaders in creating a cooperative alliance with like-minded associations in the greater Cajamarca region to provide important technical and marketing services to thousands of small-scale farmers in Northern Peru. Without this kind of strong organization, local farmers would have otherwise been left each to his or her own devices to develop best practices for healthy fields and increased production yields, or for the marketing and sales of their coffee.

    Results to date are impressive. On average, CENFROCAFE producers yield 20qq (100lb sacks of parchment) of organic coffee per hectare, and often show in the top finalists in national and international quality competitions. The improved revenue for CENFROCAFE farmers has been instrumental for their access to basic health, education, and other social services.

    Founding member and former president of the producer Board of Directors, Anselmo Huaman Moreto, explains:

    “A huge difference in our lives is that now our children can actually go to school, our coffee is being recognized in the market for the quality we produce, we are receiving a fair price for our efforts, and our members can be proud again to be farmers.”

    ANEI Cooperative

    • Colombia, Central America

    ANEI are an organisation made up of 700 producers from families belonging to 4 native communities (Arhuacos, Koguis, Kankuamos and Wiwas) and farmers from the Sierra Nevada de Santa Marta and Serranía del Perijá in northern Colombia. Its primary mission is to promote and support the cultural preservation of its indigenous peoples (Arhuaco, Wiwa and Kogui) for the recovery of the economic, social and cultural rights of its members.

    Through social premiums, ANEI have developed a program to support coffee growers and their children in education, supporting more than 70 young people in their university tuition and delivering solar panels to rural schools.

    “To sow peace and weave the future in community and harmony with nature”