04/30/2026
Working through a fresh batch of Peru on the roaster this week. ☕️
As it roasts, the profile starts to come through. Chocolate forward, a little warmth from the spice, and that natural sweetness following behind.
A lot of people don’t realize this, but coffee actually starts as a fruit. The beans we roast are pulled from inside what’s called a coffee cherry. Bright, red, and growing on trees in high elevation regions around the world.
Peru is one of those places that consistently produces beautiful coffee. High elevations, rich soil, and a strong culture of small-scale farming all come together to create coffees that are balanced, approachable, and full of character.
This lot from Chanchamayo is a great example. Easy to drink, with depth that keeps it interesting.
Now available online
WWW.LOSTPINESCOFFEECO.COM