This regional blend from the San Martin de Pangoa region of Peru brings a smooth cup profile into your mornings. A creamy Milk Chocolate foundation combined with the Honey sweetness and Apricot notes will give you a great drinking experience. We would mainly recommend it as a filter coffee, but it can easily work as espresso.
Get the best from your coffee: with our step-by-step brew guides
Origin:
Peru
Species:
Arabica
Varietal:
Catimor
Process:
Washed
Silky Smooth, Milk Chocolate, Honey, Apricot
Ground coffee weight:
18g
Brewed coffee yield:
42g
Brewing time:
26-28 sec
Brewing temperature or boiler pressure:
93-94 °C or 1.2-1.3 bar
Click here to view our full brew guide video tutorials
| Vegan | Yes |
| Allergens | None |
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