Machu Picchu
Full-bodied with dark chocolate overtones, our Machu Picchu coffee has an intensity determined by its source within the mysterious and legendary Inca heartland of the Peruvian Andes.
Origin
Sitting high on the south-eastern slopes of the Andes mountains up to 2,200m above sea level. The natural setting has a rich diversity of flora and fauna and the climate conditions make this region perfect for supporting the growth of Arabica trees.
Flavour
Chocolate overtones remain the star of the show whilst subtle hints of roasted hazelnut, citrus and red fruits emerge.
Medium Dark Roast
Medium – dark roasts have a very bold and rich chocolate flavour. This is down to the roasting rather than the bean itself.
Altitude
Upto 2200m
Processing
Washed
Packaging
Our Machu Picchu products are all recyclable, just take the bag to a recycling point in a large supermarket near you.
Grown to perfection
Huadquiña is one of the key cooperatives we purchase our Peruvian coffee from. Huadquiña has over 290 smallholder coffee farmers as members of its cooperative and their attention to detail and passion for growing organic coffee is reflected in the fact that Machu Picchu coffee is a leading Roast & Ground coffee in the UK.
Our friends of Cafédirect played an important role supporting us in the more difficult years in 1998 for which we will be eternally grateful.
Part of the family: Huadquiña co-operative
How to brew the perfect cup using our beans
Step one
Measure your beans, use around 2 tbsp’s for a single cup of coffee. A medium grind is ideal for filter coffee and a fine grind is best for espresso.
Step two
For cafetieres try 1 tablespoon (15g) of coffee per cup (250ml). Don’t use boiling water as that will burn your coffee, leave it to cool for about a minute or so after reaching max temperature.
Step three
Pour the water in circular motion to ensure all the grounds are coated with water.
Step four
Brew for 4 minutes then plunge slowly. Let the coffee settle and enjoy
