This lot has all the hallmarks of high-quality Peruvian coffee - gentle chocolate flavours, soft fruit notes and a mouth-wateringly crisp texture. Brew as filter to unlock its complexity, brew as espresso for a cup of richness and vibrancy.
Recommended brewing
Best
Pour Over with
Great Filter
Very good Espresso
Grind Settings
Kinu M47 Classic
Set dial to zero
Turn two and three-quarter turns
Grind slightly coarser for naturally-processed coffees
After bloom, pour to 100g. Pause until the waterline hits the coffee bed and then repeat three more times to 250g. Again, pour quickly, carefully and in a circular motion.
Tip: Swirl brewer a few times during bloom to encourage saturation of coffee bed.
Featuring multi-step methods to help you make your coffee taste better, this guide is the helping hand that will help you to efficiently unlock the full flavour potential of your beans.
This coffee is a collection of lots grown by producers in the Laurel area of Jaén - a region synonymous with high-quality coffee. Over the past ten years, coffee exporter Falcon Coffee has established supply chains to introduce these farmers to global coffee markets and the creation of local producer collectives has been key to this.
