Fellside | Podda and Wren
Podda & Wren’s first ever blend, specifically designed for use as an espresso, but roasted light enough to use through your favourite filter brewing method too if desired.
Paying homage to P&W Co-Founder; Jonathan's first ever business, Fellside Coffee, they've designed this blend in a way that celebrates the taste of coffee that Jonathan used to serve outside in all weathers on the van, most well known outside St Mary's Church, Windermere, his hometown and just a few miles down the road from their Roastery in Kendal.
They’re currently using a natural and a red honey process, both sustainably sourced, ethical coffees in their Fellside Espresso Blend, they will aim to have the same taste profile year-round, but may change the farm or lot in question from time to time due to speciality coffee seasonality.
60% Brazil - Sergio Teixiera
They work with the small producer Sergio Texeira in the Alta Mogiana region of Brazil in the Ally network. Ally consistently invest in the region, working affiliated with the Alta Mogiana Growers Federation to work in accordance with the local labour practices, giving fixed salaries and bonuses and incentivising workers children to enrol in local schools.
The Alta Mogiana region is well known to produce rich and heavy notes with big body; curated to produce consistent notes of smooth sweet chocolate.
In Brazil, coffee cherries are picked mechanically for the most part, as with how large their farms are, picking by hand is unachievable - cherries are sorted by hand after picking.
40% Colombia - Waylan
Waylan is a community project, based in Tolima, Planadas, led by Edninson Vaquiro. The goal, promote development and skills in the local community, enriching future generations and giving support to current younger generations. The project has been a resounding success, empowering producers and allowing incredible speciality coffee to grow and thrive in the region.
Waylan is picked by hand at peak ripeness, before undering a 72 hour anaerobic fermentation in sealed barrels, and then drying on raised cloth beds in the sun - giving incredible sweetness and rich flavour as a natural process, we get notes of Caramel, Raspberry and Apple.
Process: Natural
Location: Santa Luisa e Bela Laura, Alta Mogiana and Tolima, Planadas
Altitude: 940 - 1600 MASL
Flavour Notes: Milk Chocolate, Maple Syrup and Molasses
Varietal: Obata, Caturra and Castillo
Podda & Wren’s first ever blend, specifically designed for use as an espresso, but roasted light enough to use through your favourite filter brewing method too if desired.
Paying homage to P&W Co-Founder; Jonathan's first ever business, Fellside Coffee, they've designed this blend in a way that celebrates the taste of coffee that Jonathan used to serve outside in all weathers on the van, most well known outside St Mary's Church, Windermere, his hometown and just a few miles down the road from their Roastery in Kendal.
They’re currently using a natural and a red honey process, both sustainably sourced, ethical coffees in their Fellside Espresso Blend, they will aim to have the same taste profile year-round, but may change the farm or lot in question from time to time due to speciality coffee seasonality.
60% Brazil - Sergio Teixiera
They work with the small producer Sergio Texeira in the Alta Mogiana region of Brazil in the Ally network. Ally consistently invest in the region, working affiliated with the Alta Mogiana Growers Federation to work in accordance with the local labour practices, giving fixed salaries and bonuses and incentivising workers children to enrol in local schools.
The Alta Mogiana region is well known to produce rich and heavy notes with big body; curated to produce consistent notes of smooth sweet chocolate.
In Brazil, coffee cherries are picked mechanically for the most part, as with how large their farms are, picking by hand is unachievable - cherries are sorted by hand after picking.
40% Colombia - Waylan
Waylan is a community project, based in Tolima, Planadas, led by Edninson Vaquiro. The goal, promote development and skills in the local community, enriching future generations and giving support to current younger generations. The project has been a resounding success, empowering producers and allowing incredible speciality coffee to grow and thrive in the region.
Waylan is picked by hand at peak ripeness, before undering a 72 hour anaerobic fermentation in sealed barrels, and then drying on raised cloth beds in the sun - giving incredible sweetness and rich flavour as a natural process, we get notes of Caramel, Raspberry and Apple.
Process: Natural
Location: Santa Luisa e Bela Laura, Alta Mogiana and Tolima, Planadas
Altitude: 940 - 1600 MASL
Flavour Notes: Milk Chocolate, Maple Syrup and Molasses
Varietal: Obata, Caturra and Castillo
Podda & Wren’s first ever blend, specifically designed for use as an espresso, but roasted light enough to use through your favourite filter brewing method too if desired.
Paying homage to P&W Co-Founder; Jonathan's first ever business, Fellside Coffee, they've designed this blend in a way that celebrates the taste of coffee that Jonathan used to serve outside in all weathers on the van, most well known outside St Mary's Church, Windermere, his hometown and just a few miles down the road from their Roastery in Kendal.
They’re currently using a natural and a red honey process, both sustainably sourced, ethical coffees in their Fellside Espresso Blend, they will aim to have the same taste profile year-round, but may change the farm or lot in question from time to time due to speciality coffee seasonality.
60% Brazil - Sergio Teixiera
They work with the small producer Sergio Texeira in the Alta Mogiana region of Brazil in the Ally network. Ally consistently invest in the region, working affiliated with the Alta Mogiana Growers Federation to work in accordance with the local labour practices, giving fixed salaries and bonuses and incentivising workers children to enrol in local schools.
The Alta Mogiana region is well known to produce rich and heavy notes with big body; curated to produce consistent notes of smooth sweet chocolate.
In Brazil, coffee cherries are picked mechanically for the most part, as with how large their farms are, picking by hand is unachievable - cherries are sorted by hand after picking.
40% Colombia - Waylan
Waylan is a community project, based in Tolima, Planadas, led by Edninson Vaquiro. The goal, promote development and skills in the local community, enriching future generations and giving support to current younger generations. The project has been a resounding success, empowering producers and allowing incredible speciality coffee to grow and thrive in the region.
Waylan is picked by hand at peak ripeness, before undering a 72 hour anaerobic fermentation in sealed barrels, and then drying on raised cloth beds in the sun - giving incredible sweetness and rich flavour as a natural process, we get notes of Caramel, Raspberry and Apple.
Process: Natural
Location: Santa Luisa e Bela Laura, Alta Mogiana and Tolima, Planadas
Altitude: 940 - 1600 MASL
Flavour Notes: Milk Chocolate, Maple Syrup and Molasses
Varietal: Obata, Caturra and Castillo