Every month, we pick out a new single origin coffee to feature — something a bit different to keep things interesting. It’s a chance to explore new flavours, new regions, and try something outside your usual go-to brew.
This time around, we’re heading to Peru, and it’s a bit of a treat.
Think roasted nuts, cocoa, burnt caramel, and a deep sweetness kinda like dried fruit or marmalade. So smooth, rich, and a little bit sweet and zesty. The kind of cup that makes you stop halfway through and go, “Wait, that’s actually really good.”
To really get the most out of this single origin coffee, here’s what we suggest:
- Brew it using your favourite soft/manual method — think pour over, Chemex, or French Press.
- Grind it fresh right before you brew, if you can.
- Try it black first, no milk or sugar.
Yes, this is a bit more admin but it means you’ll really taste all the unique flavours this coffee has to offer.
And honestly, is there a better way to start the day than a fresh bag of coffee, that delish aroma of grinding and brewing coffee, and then parking up for some caffeinated mindfulness?
