peru coffee
Peru San Ignacio Medium Roast
by pebble and pine coffee · leeds, uk
you'll taste milk chocolate before dark chocolate. this is peru san ignacio medium roast, a washed peru from pebble and pine coffee.
milk chocolatedark chocolate
the bean
- origin
- peru
- region
- cajamarca
- process
- washed
- varietal
- caturra, bourbon, typica
- roast
- medium
- status
- in stock
peru san ignacio medium roast is sourced from the cajamarca region of peru and produced from a blend of caturra, bourbon, and typica varietals. it is processed using the washed method, which strips the fruit before drying and tends to produce a cleaner, more defined cup. pebble and pine roast it to a medium level, landing it in milk chocolate and dark chocolate territory, with enough body to satisfy without bitterness. it suits filter and espresso brewing equally well. for filter, aim for a medium-fine grind and water around 93c to keep the chocolate character clear and balanced.
common questions
What does Peru San Ignacio Medium Roast taste like?
this coffee leads with milk chocolate and dark chocolate, the kind of straightforward, reliable sweetness that sits comfortably across a range of brew methods. the medium roast keeps it from tipping into bitter or overly roasty territory.
How is Peru San Ignacio Medium Roast grown and processed?
the coffee is grown in the cajamarca region of peru using caturra, bourbon, and typica plants, and processed using the washed method, which removes the fruit skin and pulp before the beans are dried. washed processing generally produces a cleaner cup with more defined flavour.
How should I brew Peru San Ignacio Medium Roast?
as a medium roast washed coffee, it performs well across filter methods like pour over or drip, where the clean processing and chocolate notes can come through clearly, and it also holds up as espresso. a medium-fine grind and water around 93c is a reliable starting point for filter brewing.
about pebble and pine coffee
all coffee from pebble and pine coffeeleeds, uk
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