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Espresso Passagé - 2nd Episode
Second episode of espresso passagé, this time in Peru! With passagé, the aim is to work with a fruity, funky coffee to make it as easy as possible to extract as an espresso, while retaining as much of its personality as possible. Here, we've made no mistake: we've prepared a coffee as syrupy as they come. Silky smooth like slippery silk sheets, chocolatey yet fruity and vibrant, deep yet light.
Second episode of espresso passagé, this time in Peru! With passagé, the aim is to work with a fruity, funky coffee to make it as easy as possible to extract as an espresso, while retaining as much of its personality as possible. Here, we've made no mistake: we've prepared a coffee as syrupy as they come. Silky smooth like slippery silk sheets, chocolatey yet fruity and vibrant, deep yet light.
Coffee origin
Country
Peru
Region
Various
Variety
bourbon, catuai, caturra
Farm
Various
Producer
Small producers
Tastes like
🍫
dark chocolate
🍒
cherry reduction
🍯
sweet
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