We’re massive fans of Peruvian coffee. It’s become one of our favourite origins for producing coffees that can be both accessible / sweet & complex / challenging. Due to its amazing growing conditions through altitude and rich soil types, it offers lots of diversity, which we love…
This listing is for the espresso roast, but we will also be releasing this coffee as a filter, as we know it’s going to work really well in that format to, due to its florals and sweetness.
What’s good about it?
We have been hunting for a new Peruvian coffee for a while now, and have cupped a lot of coffees during June to seek out the perfect lot. El Laurel was the standout from them all, which some of our team described as one of the sweetest coffees they have ever tasted.
It’s sweet. Very sweet. It’s also full of red fruits, cools really well and has a very juicy mouthfeel. A super summery coffee.
What machines can I make this coffee on?
Due to its complex nature, it really needs a machine that can handle fine grind and delivers a solid / stable temperature, such as a La Marzocco, Rocket, ECM, Bezerra or Expobar (Pro-Sumer). If you have the likes of a Rancilio Silvia, Gaggia Classic, De’Longhi or Dualit, you might struggle with this coffee.
About the farm:
Pepe Mijahuanca has a 3-hectare farm called El Laurel, where he grows Caturra and Bourbon coffee trees on 2 hectares. The coffee is grown under shade on the farm. After it’s picked ripe, it’s de-pulped the same day, the coffee is fermented for 10 hours dry and washed before being dried in parabolic driers and on patios for 5–10 days.
ABOUT The Roaster
We are also equipment specialists and run our own cafes.