Here's how we brew this Peru coffee grown high in the Andes and roasted with solar power in rural Wisconsin. Indulge in a silky cup of dark stone fruit: Peru El Puquio by Wonderstate!

Wonderstate describes this coffee as having “upended our expectations about what Peru coffee can be”. A localized heirloom Bourbon from a remote Andean village in Colasay province, it was roasted to perfectly balance its acidity and sweetness. 

We tasted plum, black cherry, sweet pastry, peach, green grape, and a hint of caramel, with a juicy red apple acidity.


🌎 Origin: Cajamarca, Peru

💦 Process: Washed

🔬 Varietal: Bourbon

⛰️ Elevation: 1,600 - 2,000 MASL

El Puquio

Brew Recipe for Peru el Puquio by Wonderstate 

Using Stagg [X] Dripper


22g of Peru El Puquio by Wonderstate Coffee.

350g of water


1. Measure and grind coffee

Measure out 22g of coffee beans and grind them on a medium-fine setting. We used setting 5.1 on Ode with Gen 2 SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 44g of water for the bloom 

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 38 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 150g, then 250g, and finish at 350g.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of plum and peach with a juicy red apple acidity.