Peru Mendoza Single Origin Classic

Use these recipes as starting points and adjust to suit your coffee, equipment and taste. Weigh your coffee and water, and change one variable at a time.

Espresso

Start with 18.5g of ground coffee and aim for 37g of espresso in the cup in around 25–30 seconds. Use a basket suited to that dose. Weigh the finished espresso rather than measuring its volume, as crema changes the volume. Adjust the grind to help reach your target, then refine the recipe by taste.

Pour-over filter coffee

Start with 19g of coffee and 300g of brewing water. The finished drink will weigh less because some water stays in the grounds. For a V60 or similar brewer, try a total brew time of around 3–4 minutes and adjust the grind and pouring to suit your equipment and taste.

If the cup tastes too strong, try a little more water for the same coffee dose; if it tastes too weak, try less water. For help choosing coffee or a grind, read our coffee guide or contact us.

Peruvian coffee is typically grown at high altitudes in the Andes mountains, which slows the maturation of the coffee cherries, leading to denser beans with a more complex flavour. The resulting cup is often described as smooth and well-balanced with a medium body and mild, bright acidity. Common tasting notes include nutty, chocolaty, and caramel tones, often with hints of citrus and floral or fruity notes. The specific flavours can vary significantly depending on the region and microclimate.

Farming and Production

Peru is a major global producer of coffee, but its industry is unique in that it is dominated by small-scale farmers—many of whom are part of cooperatives. These cooperatives play a crucial role in providing support, resources, and access to international markets for their members.

A significant portion of Peruvian coffee is certified organic and Fair Trade, making Peru a world leader in this segment. Farmers often use traditional, shade-grown methods, which not only protect the environment but also contribute to the coffee's quality.