Hints of: Milk Chocolate, Strawberry Jam, Maple Syrup
Grown in: Brazil & Colombia
Best suited for: Espresso + Filter Brewing

GETTING TO KNOW OUR ANTHEM BLEND

Anthem Blend is our gateway to the world of specialty coffee: easygoing, familiar, yet complex and surprising enough to satisfy the seasoned coffee amateur in your life. Sweet and balanced, this blend works well for espresso brewing and for those who enjoy a full-bodied and satisfying filter or French press coffee. Our current version of Anthem Blend features three coffees from two amazing coffee-producing countries: BRAZIL and COLOMBIA.

For the first component of the Anthem Blend, we have chosen a regional blend from the Cerrado Mineiro region of Brazil. Sourced from the lovely Emma and Bruna of Bossa Coffee, a Brazilian coffee import company. Bruna Costa, who comes from a family of coffee producers in the Minas Gerais region in Brazil, sources from her family’s farms and also works with Expocacer, a large export company in Brazil that represents over 700 coffee producers throughout the Cerrado Mineiro region. As it is a regional blend, this component is a mix of multiple local varietals, all naturally processed to ensure a balanced classic Brazilian profile, giving you a lovely chocolatey aroma with some dark berry-like and mellow citrusy fruitiness, ending off with a wholenut-like finish and pleasant aftertaste.

Thinking of a good complement for the Brazilian profile, we chose a lot produced in La Plata, in the Huila region of Colombia. La Estrella del Ostro takes its name from the “Star of the Southern Wind,” which shines above the mountain range where this coffee is grown. On clear nights, this bright star points towards the summit of La Plata. What began with a few small-scale producers from the township of Belén has grown into a thriving network of contributors. Agriculture is the heart of the region - coffee, plantain, rice, and cacao are the main crops - and the area’s rich biodiversity is nourished by the Aguacatal, La Plata, and Páez rivers, along the western slopes of Colombia’s central mountain range. This lot combines Castillo, Caturra, and Colombia varieties, all sun-dried on parabolic covered patios and raised beds. Expect a fruity cup with layers of caramel and cocoa, and bright notes of red apple, orange, kiwi, and cranberry.

This time round we have decided to add a third component to the much-loved Anthem Blend. This is a familiar coffee to the Perky Blenders family, as it has been used for other blends in the past. We chose a lot from Colombia called “El Diviso”, produced by Nestor Lasso and his brother Adrian. These third-generation coffee farmers, who have always prioritised quality over quantity, ensure coffee farming remains a viable and respected livelihood.

Motivated by his passion for coffee and the desire for a brighter future, Nestor transformed the family business: at just 25 years old, Nestor, along with his brother, took over their family farm, focusing on producing micro-lots and refining post-harvest processes. They are part of a youth-driven movement in coffee-producing nations that champions quality and environmental sustainability. Their dedication and innovation have paid off, with their coffee now recognised globally and even featured in competitions.

Finca El Diviso is a collaborative project initiated by neighbours and coffee producers striving to cultivate and process exceptional, high-scoring coffee. The farm, owned by Nestor Lasso and Jhoan Vergara of Las Flores Farm, is located in Pitalito at an altitude of approximately 1,800 metres above sea level, ideal for growing specialty coffee.

This particular coffee - Caturra varietal - underwent double anaerobic fermentation: after harvest, the cherries were initially fermented anaerobically for 20 hours, followed by an additional 16 hours in smaller batches. Post-depulping and washing, the coffee was submerged in water and leachate from previous harvests for 18 hours before being mechanically dried.

Simply said, this new Anthem Blend is a complex and balanced coffee: enjoy the subtle floral aroma, then notes of milk chocolate, nougat, maple syrup, and homemade strawberry jam, all wrapped in a syrupy texture with a very sweet aftertaste of tropicals such as tangerine and passion fruit. As an espresso, it’s literally a fruit bomb of flavours; with milk it brings extra creamy, milkshake vibes!