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Rare

Simon Brown Natural Heirloom

Simon Brown Natural Heirloom

Country
  • Peru
Region Cajamarca
Producer Simon Brown
Farm
  • Las Etiopes
Varietal Heirloom
Altitude 1950—2050 masl
Harvest 2025
Process Natural

Omni Roast

juicy and fruit-forward, with a balanced structure. ripe tropical fruits and strawberry lead, settling into a smooth, honeyed sweetness. bright, expressive aromatics with a clean finish and a long, golden aftertaste.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£14.00
£14.00
Sale Sold Out
incl. VAT
Size

Producer - Simon Brown - Finca Las Etíopes, Peru

Simon Brown named Las Etíopes for the coffees that first inspired him. after years in the UK coffee world, he moved to Peru with his wife and purchased the farm in 2019, building a small, quality-focused operation that champions direct sales to local roasters - a model he believes shields producers from C-market volatility and rewards craft. alongside his own harvests, Simon selectively processes cherry from neighbours, applying tidy, data-led protocols to keep flavour precise rather than wild. for his natural lots, that means rigorous picking and flotation, a cool pre-rinse, and thin-layer raised-bed drying with careful shade and airflow before resting in parchment, an approach that yields clean, fruit-saturated naturals, and in case, with ripe tropicals, strawberry lift, and a long, honeyed finish.

Process - Natural (clean, controlled)

fully ripe cherries are hand-picked in small rounds and immediately sorted by flotation and hand selection. Simon pre-rinses with cool spring water to reduce the initial microbial load, then dries the cherries whole on raised beds in thin layers, turning frequently and shading during midday heat while maintaining steady airflow. drying proceeds slowly to around 10-11% moisture (typically 18-25 days), after which the lot rests in parchment to stabilise before milling, yielding a clean, fruit-saturated natural with honeyed sweetness.