Peru Chocolate Turtle
INTRODUCING PERU CHOCOLATE TURTLE — RICH, INDULGENT & DEEPLY COMFORTING
From the highlands of Cajamarca, Peru, this washed Bourbon microlot comes from Anthony Vasquez — a third-generation producer on his family's Don Vasquez Farm in San José de Lourdes. Anthony and his brothers selectively harvest only the ripest cherries, which are dry-fermented for 12 hours, washed, and slowly dried under solar dryers for 25–30 days. The result is remarkably clean, stable cup quality built on patience and precision.
Each cup opens with layers of rich, dark chocolate, followed by a deep dark caramel sweetness that coats the palate. Medjool date rounds out the finish — dense, velvety, and endlessly satisfying. This is a cup that feels like a warm, indulgent dessert — bold yet balanced, rich yet clean.
Anthony's family is actively pursuing certified-organic production, and he provides technical assistance to producers across his community. He isn't just growing coffee — he's building a future for his region.
Peru Chocolate Turtle is for the moments when you want something deeply comforting and unapologetically rich. Whether enjoyed black or with milk, it delivers warmth, sweetness, and structure in every sip.
Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach.
- Rinse the filter with hot water and discard the rinse water.
- Add 18g of coffee to the brewer.
- 0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
- 0:30 – Center pour 80g of water to reach 140g.
- 1:00 – Center pour 80g to reach 220g.
- 1:30 – Spiral pour 80g to reach 300g. Goal Finish Time: 2:15–2:30
- Steep for 4 minutes.
- Stir coffee and scoop off excess foam.
- Plunge ¾ of the way to the bottom.
- Pour coffee and enjoy.
- Steep for 2 minutes with piston inserted.
- Swirl coffee.
- Steep for 30 seconds with piston still inserted.
- Slowly plunge all coffee out.
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