Breakfast in Peru

Breakfast in Peru — Warm, Nutty & Perfectly Balanced

Start your morning with a smooth medium roast built to feel like a daily ritual. Roasted almond opens the cup with nutty warmth, brown sugar follows with a mellow sweetness, and creamy milk chocolate rounds it out with a clean, smooth finish. Sweet without being heavy, comforting without being dull — an everyday breakfast coffee that earns its name.

A signature blend, not a single origin, and roasted weekly in small batches in Clovis, California, so every bag arrives at peak freshness.

Flavor Profile

• Roasted Almond — nutty warmth up front
• Brown Sugar — mellow sweetness through the mid-cup
• Milk Chocolate — a smooth, clean finish

Why You'll Love It

• The café pour — this is the espresso behind the drinks at Sanctuary Coffee Refuge in Fresno
• Warm and inviting — roasted almond, brown sugar, creamy milk chocolate
• Perfectly balanced — sweet, nutty, smooth, clean finish
• Roasted weekly — small-batch in Clovis, California
• Versatile — drip, pour-over, French press, espresso, and Armenian coffee

Best Brewing Methods

This blend brews beautifully across styles — drip makers, pour-over, French press, automatic machines, espresso, and traditional Armenian coffee (soorj). The balanced body and chocolate-almond notes also make it an excellent base for lattes and cappuccinos, which is exactly how we use it behind the bar.

Brewing Tips for the Best Flavor

1. Use a medium grind for drip or pour-over
2. Brew between 195°F and 205°F
3. Allow a 30-second bloom to release the aromatics

For espresso, grind fine and pull a 1:2 ratio shot — the milk chocolate and roasted almond come through especially rich in lattes. For Armenian coffee, grind to a powder, combine with cold water in a jazve, and bring to a slow boil twice for a full-bodied cup.

Tasting Notes: Roasted Almond, Brown Sugar, and Milk Chocolate

See also: Trinity Blend for a different take on a balanced medium roast