Peru - Mendoza

Cultivar/Variety: Typica, Bourbon, Catimor
Flavour notes: Apples, cinnamon, vanilla, chocolate, and caramel.
Producer: Aproexport
Country: Peru
Region: Amazonas
Process: Washed
Roasting profile: Light
Content: Whole beans
Bag size: 250 g

Peruvian coffee is truly exceptional. It often presents a beautifully balanced flavour profile, with light acidic notes and a delicate mouthfeel. My first encounter with Peruvian coffee is an experience I won’t soon forget. That’s why, for our first coffee from Peru, we made sure to select the very best we could find.

Peruvian coffee is renowned for its balanced acidity and light, delicate body, boasting wonderful flavours and complex tasting notes.

This particular coffee comes from the eastern slopes of the Andes Mountains, where the highlands meet the lush forests of the Amazon. Grown at elevations around 2,000 metres above sea level, the coffee plants must "fight" to thrive, resulting in beans that naturally produce higher levels of sugar.

The producer's main goal is to achieve the highest possible quality while improving the living conditions of the local community. As a result, this coffee is both Fairtrade and organically certified.

Filter: We recommend you to use a scale and a brewing technique you are familiar with to ensure consistent results while brewing our coffee. Using a digital scale while measuring both coffee beans and water for brewing will greatly increase consistency. We brew with 50-60 g of coffee per litre (1000 g) water.

Recipe:
Dose: 15 g
Water: 250 g, 95°C
Grind size: ~600 µm
Brew time: 2:50 - 3:10 minutes
Target TDS: 1.35 - 1.45

Espresso: We recommend you to use a VST filter basket when brewing espresso with our coffee. These baskets make it a lot easier to brew the espresso and each basket is very close to identical, which helps increase consistency. With the VST filter basket 18 g, try this recipe.

Recipe:
Dose in: 18,5 g
Dose out: 45 g
Grind size: ~320 µm
Brew time: ~27 seconds
Target TDS: 7 - 8

Freshness is of utmost importance to us, and to minimise food waste, we roast our coffee every Tuesday. This means you can expect your coffee to be shipped the following Wednesday. By roasting in small batches, we ensure that we don’t produce more coffee than needed, preventing it from going stale on the shelf. This way, you receive freshly roasted coffee right to your door.