Pinnacle

Pinnacle is our only 'dark' style roast; and only dark by our standards, certainly nowhere near French roast! 

This coffee is one that we bring to the table by popular demand, with a slightly extended development time to our other offerings, providing a richer and more intense flavour without bitterness. We've managed to achieve this by using our electric air roaster, not allowing the oil to transfer as effectively onto each bean, as they are put in to suspense and not roasted with residual heat. 

We sourced this coffee for our Pinnacle, with a washed process to give a smooth taste to compensate for the darker notes present. 

This is our third iteration of Pinnacle, roaring off the back of the success of the La Montana version, we've gone for another stonker from Peru, specifically, San Martin de Pangoa. 

San Martin de Pangoa is grown in the Junin Province, in central Peru, very often described as the 'perfect zone' to grow speciality coffee in Peru, within a specific area known as 'la ceja de bosque' which translates to 'eyebrow of the forest' and is the land strip between the Andes Mountains and the Amazon Rainforest.

140 small-small producers are responsible for bringing this offering to us, allowing a telescopic attention to detail by producers when picking their coffee by hand, with no use of pesticide or any other artificial agent, due to them being banned in Peru. Once picked, cherries are milled by producers and then delivered as parchment to the dry mill before being dried in trays and solar dryers. 

We'd recommend Pinnacle for espresso brewing, with prominent notes of dark chocolate, hazelnut and brown sugar. However, if you're partial to a richer cafetiere style brew, it is also suitable for filter brewing methods.

Process: Washed

Location: San Martin de Pangoa, Satipo, Junin

Altitude: 820 - 1640 MASL

Flavour Notes: Dark Chocolate, Brown Sugar and Hazelnut

Roast Level: Medium/Dark

Varietal: Catimor