Peru Espresso:
Flavor Profile & Dial-In Guide
Peru is an underrated origin that's been improving rapidly in quality. Cajamarca and Amazonas produce increasingly excellent washed coffees with milk chocolate, caramel, and gentle stone fruit profiles. As espresso, Peruvians are gentle and balanced — a smooth daily driver that performs well in milk drinks.
Flavor profile
Dial-in tips for Peru espresso
Standard 1:2 ratio works well. Nothing extreme needed.
Temperature: 92–93°C.
Lower acidity than most Central/East African origins — less adjusting needed.
Great for blending with more aggressive origins to add body.
Suggested starting recipe
Starting parameters for Peru
Dose
18g
Yield
36g
Ratio
1:2
Time
25–30s
These are starting points — adjust based on your specific lot, roast level, and machine.
Dialing in Peru? Log every shot.
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Try Grindset free🇵🇪 Peru at a glance
Altitude
1,400–2,000m
Regions
Cajamarca, San Martín, Amazonas, Junín
Process
Washed
Varietals
Typica, Bourbon, Caturra, Pache