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PEDRO GARCIA - PERU
€13.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
- Taste: apricot, pecan, dark chocolate (filter), peach, walnut, cocoa (espresso)
- Process: Washed
- Variety: Bourbon, Pache
- Origin: San José del Alto, Peru
- Importer: Falcon Specialty
Harvest: 06.22-09.22
Pedro Garcia Diaz owns four hectares of land in the northern Peruvian district of San José del Alto. His coffee impresses with a pleasant interplay of fruit and sweetness. Pleasantly restrained acids meet nutty-chocolatey notes here and give this coffee from Peru a down-to-earth elegance.
San José del Alto is one of Peru's coffee-growing regions that has received little attention so far - even though the potential for high-quality coffee is considered immense by experts. Nevertheless, Pedro Garcia Diaz runs a farm there where he grows tabi as well as bourbon and pache. The coffee cherries are picked selectively according to their degree of ripeness and then fermented for 36 hours before being washed and dried for a fortnight.
Coffee on a mission
Sustainability
All our coffees are traceable back to the farm. We work exclusively with importers who share our values. Only ecologically, economically and socially sustainable coffee enters our roaster.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
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