Notes of apple and toasted oats in this new foundational offering by Passenger.
This year’s harvest out of La Convención, the largest province in Peru’s Cusco region, has cemented the coffee as one of Passenger’s foundational offerings. This community blend was expertly sorted from 36 smallholder farmers then washed at the newly improved wet mill, and it’s an exemplum of the signature aromatic flavors of Peruvian coffee. Sweet and buttery, we found notes of apple and toasted oats, with a citrus aroma and a tea-like body.
Bag Size: 10 oz (283 g)
Origin: Cusco, Peru
Elevation: 1600 - 2000 MASL
Varietal: Typica, Caturra, Bourbon, Pache
Process: Washed Roaster Tasting
Roaster Tasting Notes: Chocolate, Marzipan, Red Fruits
We Tasted: Apple, Toasted Oats, Sweet Butter
All coffees are roasted to order and shipped direct from the roaster.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
Passenger was named Best Coffee Roaster in Pennsylvania by Food & Wine Magazine in 2022. A certified B-Corp, they roast deliciously memorable coffees in a way that demonstrates the viability of an equitable supply chain. We’ve featured their coffees multiple times on Fellow Drops, and we’re delighted to share more of our favorites here.
Using Stagg [X] Dripper
Coffee: 15g ground medium-fine (setting 3 on Ode Gen 1, setting 3-4 on Ode with SSP Burrs)
Water: 225g at 210°F
Steps: Pour 50g of water for bloom, then pour to 125g, final pour to 225g
Total Brew Time: 2:45
French Press Recipe
Using Clara French
Press Ratio: 14:1
Coffee: 60g ground coarse (setting 5 on Ode with SSP Burrs)
Water: 840g at 210°F
Steps: Add coffee and water, then stir and replace lid.
Let sit for 5 minutes and 30 seconds, then remove lid, break crust, and plunge gently.
Recipe Dose: 20g
Brew Time: 28-35 seconds
Pump Pressure: 7 bars