Say hello to Pedro Garcia Diaz!
We haven’t had a coffee from Peru in a while, and this ethically sourced one from Pedro Garcia Diaz really shows us what we’ve been missing.
Pedro Garcia Diaz owns 2 hectares of land in the San Francisco village in the district of San Jose del Alto and produces about 30 exportable bags a year.
The beans are picked selectively before being fermented for 36 hours, washed and then placed on tarpaulin mats where it dries for two weeks.
What to expect flavour-wise
This coffee has some great examples of the complex and aromatic notes you can get from Peruvian coffees. We get toasted almond and nutmeg, with a clean and balanced acidity.
It works well as a filter and you could have a lot of fun experimenting with different brew recipes to highlight different aspects of the flavour profile.