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. Toasted vanilla opens the cup, roasted almond follows with depth and warmth, 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.

Roasted to order in small batches in Clovis, California, so every bag arrives at peak freshness.

Flavor Profile

• Toasted Vanilla — soft sweetness up front
• Roasted Almond — nutty depth through the mid-cup
• Milk Chocolate — a smooth, clean finish

Why You'll Love It

• Warm and inviting — toasted vanilla, roasted almond, creamy milk chocolate
• Perfectly balanced — sweet, nutty, smooth, clean finish
• Roasted to order — 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.

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: Toasted Vanilla, Roasted Almond, and Milk Chocolate

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