Peru Los Laureles Espresso


Tasting Profile
Toasted Almond
Dark Chocolate
Why we love this coffee

When we think of Peruvian coffee, we quite often think about the big comforting textures and a silky sweetness you can sink into and this coffee has a whole lot of that. This cup is really comforting like snuggling into your favourite chair. It's silky smooth and structured with a whole lot of dark chocolate coming through on the finish.
Balanced: layered, structured

Coffee Story
Reynaldo Diaz is a second-generation producer who has been growing coffee for 6 years on his 5 hectares of the farm located in the Colasay region of Northern Peru. The farm is divided in 3 lots: Las Mandarinas, Los Laureles and Las Limas. Once the cherries are harvested, they are pulped and dry fermented for 24 hours before being rinsed and placed on patios with plastic tarps. The drying takes between 15 and 24 days.

Brewing Recipes
Drip | 16g: 1g | 20g coffee | 320g water | 3 min ( V60)
Immersion | 15g : 1g
Espresso | 2.1g: 1g | 18g coffee | 38g beverage | 27 seconds
Peak Rest time: 5 to 30 days off roast

Origin Colasay, Jaen, Peru
Variety Catuai, Bourbon, Typica
Process Washed
Producer Reynaldo Diaz
Farm Los Laureles
Altitude 1750 MASL

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