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Peru Pangoa
Peru Pangoa
The Americas

From the famous Valle Inca producer group

Brown sugary, sticky sweet light roast

In the jungles of Central Peru lies the Junin Department, classified by its diverse landscapes, ecosystems, altitude, and cultures. To the west, the ice-covered peaks of the Peruvian Andes border Lima. To the east, glacial plateaus are marked by deep canyons, shrouded by jungle and low-hanging clouds. In the middle of these two extremes, we find the Pangoa community.

The area benefits from the richness of the jungle and the high altitudes of the Andes, creating the ideal conditions to produce high-quality coffee like this lot. Various small farms in the area, with an average of 1-2 hectares per producer, contributed to this coffee. It was fermented for 15-36 hours before being washed and dried on raised beds for 10-13 days. In the cup, we find it approachable yet complex- perfect for all brew methods. Dial into notes of dried apricot, chocolate malt, and wildflower honey by starting with a 1:16 brew ratio, filtered water at 209-210F, a medium grind, and a 3-3.5 minute brew cycle. 
 

Orange

Warm, lively orange coffees feature sweet citrus and stone fruit flavors of peaches, tangerines, and apricots

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