Peru Mendoza Single Origin Classic

Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee. 

A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.

A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water. 

Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.

Feel free to get in touch for some help! 

Peruvian coffee is typically grown at high altitudes in the Andes mountains, which slows the maturation of the coffee cherries, leading to denser beans with a more complex flavour. The resulting cup is often described as smooth and well-balanced with a medium body and mild, bright acidity. Common tasting notes include nutty, chocolaty, and caramel tones, often with hints of citrus and floral or fruity notes. The specific flavours can vary significantly depending on the region and microclimate.

Farming and Production

Peru is a major global producer of coffee, but its industry is unique in that it is dominated by small-scale farmers—many of whom are part of cooperatives. These cooperatives play a crucial role in providing support, resources, and access to international markets for their members.

A significant portion of Peruvian coffee is certified organic and Fair Trade, making Peru a world leader in this segment. Farmers often use traditional, shade-grown methods, which not only protect the environment but also contribute to the coffee's quality.