San Martin de Pangoa
ORIGIN: Peru
PROCESS: Washed
Varietal: Catimor
tasting notes: Dark Chocolate, Milk Chocolate, Honey, Apricot
Espresso Recipe
ground coffee weight: 18g
brewed coffee yield: 42g
brewing time: 26-28 sec
BREWING TEMPERATURE OR BOILER PRESSURE: 93-94 °C or 1.2-1.3 bar
OVERVIEW:
This regional blend from the San Martin de Pangoa region of Peru brings a smooth cup profile into your mornings. A creamy Milk Chocolate foundation combined with the Honey sweetness and Apricot notes will give you a great drinking experience. We would mainly recommend it as a filter coffee, but it can easily work as espresso.
