This Caturra from the Amazonas region showcases the bolder side of Peruvian coffee. Roasted to medium, it emphasizes bittersweet chocolate and full-bodied hazelnut aromas. Very low acidity with a caramelized sweet finish.
Brewing Suggestions
Drip/Immersion: Ideal for auto-drip, French Press, or pour-over. Medium-coarse grind, water at 88-90°C, 1:14 ratio
Technique: A longer extraction will boost body; also pairs exceptionally well with milk.