IN THE CUP
Sourced from the Peru Amazonas region, specifically the villages of Pona and Goña, this coffee offers a versatile and memorable cup. As an espresso, it presents a velvety texture with a sweet, chocolatey character and a satisfying richness that pairs beautifully with milk or stands out on its own. When brewed as a filter, it reveals a round and comforting mouthfeel. Classic notes of milk chocolate and toffee are complemented by low acidity, while a distinctive cardamom hint adds a unique layer of warmth and complexity.
STORY BEHIND THE CUP
This regional coffee comes from the villages of Pona and Goña in northern Peru’s Amazonas region, an area celebrated for its rich biodiversity, lush rainforest, and exceptional conditions for coffee cultivation. Grown at elevations between 1,500 and 2,000 meters above sea level, the beans develop layered, complex flavour profiles that reflect the uniqueness of their environment.
The coffee is produced by 250 smallholder farmers, who are part of a larger collective of 400 producers across the Amazonas region. By working together, these farmers share knowledge, refine their techniques, and uphold consistently high standards of quality. Their deep connection to the land and community drives a strong commitment to sustainable and ethical farming.
Using the washed (wet) process, ripe cherries are carefully harvested, de-pulped, fermented, washed, and then dried—an approach that highlights the coffee’s clarity and character.
BREW GUIDE
Dose: 15g coffee | 230g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
