peru coffee
by project coffee · sarasota, usa
you'll taste raisin before honey. this is estela | peru, a honey peru from project coffee.
estela leads with raisin and honeycomb, supported by honey and milk chocolate, and closes with a darker chocolate note. the honey process gives it a dense, fruit-forward sweetness that holds through most brew methods.
it is a caturra varietal grown in cajamarca, peru, and processed using the honey method, meaning the coffee is dried with some of the fruit mucilage still coating the bean, which contributes to its sweetness and body.
its honey-process sweetness and layered chocolate and dried-fruit character work well in filter brewing, where a controlled, longer extraction lets those tones develop cleanly. it can also be pulled as espresso if you prefer a denser, sweeter shot.
their cortado hits different when you need something that actually wakes you up. project coffee operates from south pineapple avenue with the kind of focus that makes sarasota locals defensive about sharing the spot. you'll find beans roasted in-house, which means the coffee tastes like someone cares about what happens between the green cherry and your cup. the space draws people who know the difference between good coffee and coffee-flavored milk. mornings here feel productive in that specific way where you remember why you drink coffee in the first place. skip the complicated orders. stick with their single-origin pour-over on a tuesday morning when pineapple avenue is still quiet.
all coffee from project coffeesarasota, usa
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