Batch 26 was born in 2018 after their visit to a coffee farm in the southern Indian state of Tamilnadu. It sparked an obsession to source and roast specialty microlot coffee in the hope of sharing the wholesome experience in London SE26 and beyond.
The team hold strong principles; sustainability and quality. They uphold their principles by working closely with producers and importers as well as aiming to bring excellent coffee to others as they believe from field to cup, coffee is an art, and each person behind it an artist.
Their love for coffee led to Batch 26 not just being an exercise in sourcing and roasting expertise, but also ‘sharing the stories of every wonderful human being who plays a part in completing the farm-to-cup journey.’
We are looking forward to featuring Batch 26 with two of their blends:
Brazil Fazenda Boquiero
An excellent natural coffee from Jesuȃnia Minas Gerais in Brazil, hand picked by Jose Olinto and his brothers in their Catucai field. This is a smooth, sweet coffee with notes of pineapple, mango and sugarcane.
Peru Elvis Tineo Rafael
Produced by Elvis Reinerio Tineo Rafael in El Diamante, Jaen. The coffee was macerated in the cherry for 12 hours, followed by pulping and fermentation for 36 hours before drying for 15 days. This coffee is a single variety Catuai with notes of green mango, guava and caramel.