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PACHAMAMA - Peru filter coffee

PACHAMAMA - Peru filter coffee

Schoen Kaffee

About This Coffee

PachaMama is the specialty coffee that has been in our range the longest. It will remain permanently because we are still enthusiastic about the taste, the entire project and, above all, the consistent quality that the producers deliver year after year. PachaMama coffee is even certified organic and climate neutral. As a filter coffee, we roast it relatively lightly. A little slower and darker than our light roasts, but not as dark as classic medium roasts. The result is a very balanced filter coffee. Very smooth, very sweet and very tasty, with lots of milk chocolate and very tasty fruit aromas . First and foremost a green grape followed by sweet dried fruit. A very good filter coffee for every occasion. Traded transparently - Better than Fairtrade coffee Aromas: milk chocolate, dried fruit, grape. Pleasant acidity and very nice sweetness Roast level: filter medium Recommended for: all filter coffee varieties Importer: Knauer&Knauer

Origin

Peruvian Highlands (Peru)

Flavor Notes

Dried Fruit, Grape

Roast Level

Medium

Processing

Washed

Typology

Arabica
Caturra, Catuai
SK

Schoen Kaffee

The Schön family moved from Munich to the village of Burgebrach near Bamberg in 2016, founding their specialty roastery the following year to realize a long held dream. They roast on a Probat P05 III with batch sizes ranging from three to six kilograms, sourcing all green coffee through small importers rather than wholesalers or middlemen, and only accepting beans that meet specialty cupping score standards. Transparency is central to their identity: as members of The Pledge, they publish purchasing prices and quantities on their website, inviting scrutiny of their sourcing ethics. Their packaging reflects the same values, using ecological Öko Line materials from the Ströbel company, crafted in Germany from kraft paper without aluminum. Schön Kaffee roasts several times a week with a philosophy of preserving the natural aromas of each bean, recommending consumption within two months of the roast date for optimal flavor.

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