A sweet, tropical, and juicy espresso that defies the stereotype of a heavy classic. This fruity gem from the British roastery PLOT Roasting combines pronounced sweetness with a clean and juicy profile. Expect a generous burst of tropical fruit on the palate, complemented by a deeper caramel sweetness reminiscent of muscovado. Although this is a naturally processed coffee, the cup feels clean and balanced. The result is a rich, sweet espresso with a fruity character that more than lives up to its name.
The beans come from the province of Ayabaca in the Piura region of northern Peru, right on the border with Ecuador. For a long time, however, the local coffee remained somewhat in the shadows. It wasn’t well-known on the domestic market, and part of the production was even shipped through Ecuador and subsequently sold in Colombia. Gradually, though, tasters and buyers began to notice its complex, aromatic, and balanced character, and producers in Ayabaca started to focus even more on quality. Fruit Loop is a community lot that combines several local varieties. The harvest took place from August to October 2025, and Chacra Coffee handled the export to Europe.
After selective harvesting, during which only ripe cherries are picked, the coffee is sent for processing on the very same day. Fruit Loop undergoes the anoxic natural method—a natural processing technique supplemented by fermentation in an oxygen-free environment. This can take place in sealed bags or tanks, and the process is adjusted according to current temperature and humidity. Limiting oxygen helps slow the formation of acetic acid while enhancing the coffee’s fruitiness and sweetness. After fermentation, the coffee is moved to covered drying yards, where it is dried slowly and evenly in thin layers. During this phase, it is regularly turned and protected from rain and excessive moisture until it reaches optimal moisture content. The result is a distinctive yet clean profile that is so characteristic of Fruit Loop.
- Producer: Ayabaca Community
- Altitude: 2,000–2,400 m above sea level
- Harvest: August–October 2025