Peru Negrisa Gr1 Roasted Coffee 125g-KV
Flavour: Dark chocolate, stone fruits
| Country of origin: | Peru |
| Region: | Chanchamayo, Villa Rica, Pichanaki, Satipo |
| Type: | Typica |
| Process: | Washed |
| Altitude: | 1200-1350m |
| Roast: | Medium light |
Espresso Brewing Guide
| Ground Coffee Dose: | 18g |
| Liquid Espresso Yield: | 38-42g |
| Brew time: | 27–31 sec |
| Temperature: | 92-94°C |
About the region
Peru Negrisa hails from the Chanchamayo, Villa Rica, Pichanaka, and Satipo regions—one of Peru's largest coffee regions, accounting for approximately 40% of the entire Peruvian coffee harvest. Negrisa is a family-owned business with over 15 years of experience, specializing in coffee processing, quality control, and export. It brings together coffee farmers who cultivate coffee on the slopes of valleys in the high Andes.
About the coffee
Peru Negrisa is characterized by a desert-like character with low acidity. The flavor is dominated by notes of dark chocolate, cranberries, and stone fruit, complemented by Brazil nuts. The coffee is pleasantly sweet, with a smooth body and cocoa aftertaste. The Full City roasting process gives it depth and brings out the chocolate and nut tones characteristic of Peru, creating a harmonious, balanced composition.
About the processing method
The washed coffee processing method is the most widely used process for specialty coffees. It is known for showcasing the coffee’s true character through a clean, vibrant flavor profile.
Immediately after harvest, the coffee cherry’s skin and most of the pulp are removed. The coffee beans are then soaked in water, where fermentation breaks down the sticky layer of pulp surrounding the beans. After thorough washing, the coffee beans are dried until they reach the appropriate moisture content.
Since the fruit is removed early in the processing stage, washed coffees better reflect the characteristics of the growing region; this makes them particularly popular for single-origin coffees, where producers want to highlight the terroir—that is, the unique character imparted to the coffee by the growing region’s soil, climate, and elevation above sea level impart to the coffee.
