Overview

A fully washed Bourbon grown at 2000 masl in Cusco, a high-altitude region in southern Peru that has become one of the country’s more interesting specialty origins. Washed processing keeps the cup clean and lets the variety and altitude show through. This is a rounded, approachable coffee with a full body, light acidity, and flavours in the baking-chocolate, spice, and hazelnut range rather than bright fruit.

Who it is for

If you find some light-roasted coffees too sharp, this is an easier drink: sweet, nutty, and chocolatey, with enough body to hold up well with milk as well as black. Bourbon is one of the classic, well-regarded arabica varieties, valued for its sweetness and balance.

Brewing

Works well as pour-over. A good starting recipe: 15 g coffee to 255 g water (about a 1:17 ratio), medium-fine grind, water at 98°C. Pour in stages and adjust grind to taste. It also makes a comforting, low-acidity espresso if you prefer.

Details