San Miguel
Meet the Producer | In the clockwork-like, cyclical nature of coffee harvesting, we are thrilled to report: It's Peru time! Coffees coming out of Peru are really hitting their stride right now, and this offering from our friends at Origin Coffee Lab is an excellent example. Although we originally purchased this coffee with blending in mind, it came off the cupping table so smooth and so clean, we couldn't pass up the opportunity to share it with you on its own.
The name given for this lot, San Miguel, represents two hamlets in the Cajamarca region of Peru, from which the micro-lots comprising this lot were sourced. Both hamlets (Las Naranjas and Laurel) are located very close to the main office at Origin Coffee Lab, and the three entities have enjoyed a close relationship with each other as a result.
Trust the Process | This lot was processed as a traditional washed coffee, with one Peruvian twist! These beans were "cherry-rested," meaning that the coffee cherries are held in plastic bags for about a day to promote the fermentation process and encourage the development of red fruit flavors. This style of processing has become popular in Peru specifically, and for good reason! (Hint: It's delicious.)
Take a Sip | This is the most approachable of washed coffees. It's super clean, pleasantly acidic, and highly crushable. Notes of red cherry, pear, and butter toffee offer a delightful combination that will please both specialty enthusiasts and their easy-sipping parents alike.
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Origin | Cajamarca, Peru
Producer | 20 smallholders from Las Naranjas & Laurel hamlets
Process | Washed
Variety | Mixed
Elevation | 1600-2100 masl
Brewing Suggestions For Our Coffee At Home
“How should I brew coffee from Black & White?” We get this question a lot, and we love chatting about how folks can get the most out of the coffees we roast. But, since everybody’s gear setup, water sources, and preferences are different, we haven’t found a great way to post definitive brew guides for specific coffees.
We do have some tips that have seemed to help most folks, though…
First, our coffees do great with a bit of rest. In our cafes, we’ve discovered that things really start to shine at or after 14 days post roast. You certainly don’t have to wait so long, but you’ll notice the cup’s clarity increase over time. Clean, washed coffees tend to need less rest than funkier coffees that feature higher-impact fermentation methods (like naturals, anaerobic naturals, or co-ferments).
For espresso, we start all of our coffees at a 1:2 ratio with a brew time around 24 seconds. This recipe usually works great for year round coffees and single origin coffees with lower impact fermentations. Funky coffees often get the longer ratio treatment (sometimes up to 1:3), but your preferences may lead you elsewhere. We celebrate that!
For filter style coffee, we tend to like hotter (at or above 205F), faster (at or under 3 minutes) brews. Our roasting philosophy focuses on maximizing sweetness and solubility in all our coffees, so you’re probably safe applying your favorite recipe.
If you have more questions, feel free to shoot us a DM or email. We’re always here for curiosity. Oh! And don’t forget–if it tastes good, it is good.
Roasting all the coffee in Raleigh, North Carolina
We roast and ship Mondays, Tuesdays, Thursdays and Fridays
Please place your order the day before the roast day you would like your order shipped on.