Machu Picchu
Rich. Full-bodied. Dark chocolate leads. Roasted hazelnut. A hint of citrus and red fruits.
Grown high in the Peruvian Andes, this coffee’s rich flavour carries the depth of its mountainous origin. It’s as bold as Machu Picchu.
Organic.
Origin
High on the southeastern slopes of the Andes, up to 2,200m above sea level, the region’s biodiversity and climate make it perfect for growing Arabica trees.
Flavour
Chocolate leads, with hints of roasted hazelnut, citrus, and red fruits.
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
Up to 2,200m
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 a key source of our Peruvian coffee, with over 290 smallholder farmers. Their focus on organic farming makes Machu Picchu the leading Peruvian 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
