Peru Loro Verde

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Comforting
  20

Roasted to order — 300g packs ship within 24 hours, at peak flavour 1–2 weeks after your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. A sweet, chocolatey washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Peru single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Peru Loro Verde is a fully washed single origin grown between 1,600 and 1,900m in the Cajamarca highlands of northern Peru. Roasted medium in Kuala Lumpur, it leads with milk chocolate, cotton candy and baklava — a sweet, smooth, easy-drinking cup for anyone who loves a dessert-leaning South American coffee on filter or espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Milk Chocolate · Cotton Candy · Baklava Medium bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with gentle acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., a rounded mouthfeel and a smooth, sweet finish. Coffee Details Origin Peru Region Cajamarca (Jaén) Producer SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Mixed varieties Processing Fully Washed Altitude 1,600–1,900m Roast Level Medium Tasting Notes Milk chocolate, cotton candy, baklava About This Coffee Loro Verde — Spanish for “green parrot” — comes from the forested hills of Cajamarca, one of northern Peru’s most respected growing regions. Hundreds of smallholder families each tend small plots high in the Andes, where cool mountain air and rich soil slow the cherries as they ripen. Each farmer harvests, pulps and dries their own coffee before delivering it to Falcon Coffees’ lab in Jaén, where every lot is cupped and graded. That careful, fully washed approach is what you taste in the cup: smooth milk chocolate, a spun-sugar sweetness and a honeyed, baklava-like finish — then roasted medium in Kuala Lumpur to keep it balanced and easy to love. How to Brew Peru Loro Verde Method Ratio Recipe Time Espresso 1:2 18g in, 36g out 26–32 seconds Filter / Pour-over 1:16 15g coffee, 240ml water at 92°C 2:30–3:00 Tastes bitter or hollow? Grind a touch coarser to slow the flow; grind finer if the cup tastes thin or sour. How Much Coffee Is in a Bag? A 300g bag makes around 20 filter cups (about 15g each) or roughly 17 espressos at 18g — a couple of weeks of smooth morning brewing. Want to settle in? The 1kg bag stretches to about 65 filte