This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.
Discover the bold richness of Sol & Café - Peruvian Organic a meticulously roasted coffee sourced from the highlands of Cajamarca, Peru. Grown by smallholder farmers in the Sol & Café cooperative at elevations up to 2,000 MASL, this organic, fair trade coffee embodies the dedication of its producers.
With a full-bodied, smooth profile, this medium roast enhances natural sweetness while deepening chocolate and caramelized sugar notes. Expect a rich, velvety cup with flavors of dark chocolate, toasted caramel, and dried fruit, balanced by a lingering nutty finish.
Perfect for espresso, plunger, or stovetop brewing, this specialty coffee is a versatile, satisfying choice for those who enjoy a deeper, more complex roast.
This coffee is great for espresso and milk based: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip
Age Best Used : 14 days after roast
Dose : 18g
Extraction : 36-40g (2:1) in 25-35s
Filter / Pour-over
Filter / Pour-over — the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.
Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 92 °C.
The “4” — sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.
The “6” — strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.
For this coffee: for a sweeter, rounder cup, make pour 1 smaller (40 g) and pour 2 bigger — it deepens the chocolate and body.
French Press
French Press Brewing Guide
Brewing Instructions:
Coffee Dose: 30g of freshly ground coffee.
Water: 450ml of water, heated to around 93°C (200°F).
Brewing Method:
Grind the Coffee:
Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
Preheat the French Press:
Pour hot water into the French Press to warm it up, then discard the water.
Add Coffee:
Place the 30g of ground coffee into the preheated French Press.
Pour the Water:
Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
Steep:
Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
Plunge:
After 4 minutes, press the plunger down slowly and steadily.
Serve:
Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot
Moka Pot Brewing Guide
Brewing Instructions:
Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.
Brewing Method:
Grind the Coffee:
Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
Prepare the Moka Pot:
Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
Add Coffee:
Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
Assemble the Moka Pot:
Screw the top and bottom chambers together tightly.
Heat:
Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
Watch for the Brew:
When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
Remove from Heat:
Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
Serve:
Pour the brewed coffee into your cup and enjoy.
Choosing a selection results in a full page refresh.
