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The first Peruvian coffee we’ve featured in our coffee collection and it’s something very special. Roger Chilcon Flores runs a three hectare farm in El Diamante village in the San Jose de Lourdes District of San Ignacio Province. Off the beaten track and surrounded by protected forests, El Diamante benefits from cooler temperatures and higher rainfall than nearby growing regions, producing unique lots. This coffee is one of Couplet’s customer-favorites for its caramel-peachy goodness. We tasted peach, dried cranberry, and a delicious lime finish.
Bag Size: 12 oz
Origin: San Ignacio, Peru
Elevation: 1,900 masl
Tasting Notes: Peach, Caramel, Dried Cranberry, Lime
All orders ship freshly roasted direct from Couplet.
Orders placed Sunday - Wednesday will have Monday's roast date.
Orders placed Thursday - Saturday will have Wednesday roast date.
“Pride to me means being proud of who I am across my intersectional identities, and celebrating others like and unlike me on a daily basis.” Gefen Skolnick, founder.
Queer woman owned and built for everyone, Couplet makes great coffee more fun and approachable. They skip the pretentious tasting notes and gatekeeping and get right to the good part—roasting ridiculously delicious coffee you can prepare however you like.
Water: 205 degrees Fahrenheit
Make it iced: Let the French press come down to room temperature or pour directly over ice to chill. Mix with your favorite milks, creamers, or syrups to make it your own.
Extra tip: if the recipe gets messed up, who cares ¯\_(ツ)_/¯ coffee should be fun!
Grind: Ode w/ SSP setting 3.2 (Medium Fine)
Water: 608g at 205 degrees Fahrenheit
Bloom: 100g of water for 30 seconds. Give the brewer a quick swirl to create a little agitation and get all grounds evenly wet.
2nd Pour: Pour in concentric circles until you reach 308g.
Final Pulse Pours: Add 100g of water each pour until reaching 608g. Give the brewer one final swirl to even out the coffee bed.
Total Brew Time: 4 minutes
TDS: 1.15% | EY: 18.4%