Espresso

Harvesting &amp; sorting: Most producers harvest their coffee themselves with help from family and neighbors.
Processing: The coffee is processed at the farmers’ homes using the dry (natural) method.
Drying: Most producers dry their coffee at home on tarps laid on the ground, as raised drying beds and tents are still not very common in Northern Peru.

You can recognize our espresso‍-‍roasted coffee by its gray round stickers. It’s suitable for both professional and home espresso machines and moka pots. We roast it to achieve a balanced flavor that is pleasantly fruity, full‍-‍bodied, and sweet without unnecessary bitterness or pronounced acidity. Enjoy it on its own or in combination with milk.

Our tip

After roasting, give the coffee 2 to 8 weeks of rest in a sealed bag. It will reward you with a fuller flavor and more stable brewing. Once you open the bag, don’t wait any longer and consume the coffee soon, as it quickly loses quality.

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