Juan Alarcon | Peru
Bright & Juicy
Packham Pear & Nasturtium
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Juan Alarcon grows coffee at Finca El Oso in the village of El Triunfo, within San José del Alto in northern Peru.
His 1.87-hectare farm sits between 1,738 and 1,850 metres above sea level, where the cooler conditions help coffee cherries mature slowly and develop clarity, sweetness
and lively acidity.
The farm is planted with three distinctive varieties: Marshell, Geisha and SL9. For this release, we are showcasing the Marshell varietal, a less familiar expression that speaks to the growing diversity of Peruvian coffee and the work of small producers exploring varieties beyond the country’s better-known profiles. Juan processes the coffee using the washed method before drying it carefully on raised platforms.
The farm is part of an organic coffee program and sits on
clay-based soil, with corn also grown alongside the coffee.
Through our export partner, Origin Coffee Lab, we are able to connect with producers such as Juan and share small, traceable lots that reveal the character of their farm, varieties and region.
Bright and juicy, with notes of Packham pear and nasturtium.
Country/Region:
Elevation: 1863 masl
Coffee Varietal: Marshell
Coffee Process: Washed
Harvest Year: July 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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