Natural Peruvian coffees don’t get better than this. Filter or espresso or anything in between, this is a delicious cup. While the Guerreros family have recently produced a number of exceptional washed and semi-washed coffees, this is a naturally-processed lot. Harvested, quality sorted, rinsed and left to dry in the sun.
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.
The Guerreros family has been farming coffee for three generations in El Palto, Bellavista – a small community in Northern Peru, close to the region’s capital city of Jaén. The current generation has been farming the land since 2006 and in recent years the family has refocused efforts to bring their coffee to specialty markets.
As part of Falcon’s Specialty Plus programme*, the Guerreros have invested in processing infrastructure, working closely with an agronomist to explore new post-harvest methods. The results are plain to see – coffees grown by the family are among the highest quality lots coming out of the region.
*A training programme delivered by green coffee exporter company Falcon Specialty. The programme encompasses six weeks of training focused on post-harvest practices and quality improvement, followed by regular mentorship sessions to ensure farmers can consistently produce high-quality, sustainable coffee.
