At Peregrine Coffee, we strive to know exactly where each bean is from – which region, which estate, and when possible, which farmer.  We focus on single origin beans –not blends — in order to highlight the great variety of coffee flavors available across the globe, varieties which are naturally affected by soil, climate, and weather, and therefore as distinct from one another as Zinfandel and Chardonnay.

Each cup of coffee offers something different.  Some coffees are bright, tangy brews, lightly roasted to enhance the buoyancy of the flavor.  Some are mellow, full of chocolate, tobacco, or butterscotch. These are not flavored coffees, but coffees full of flavor, perfectly roasted to bring out the distinctive characteristics of each bean.

A cup of truly fresh, single origin coffee does not have a consistent taste.  It might start out hot with elements of toffee and cardamom, cool down to hints of tangy apricot, and taste like chocolate when it’s cold.  Experiencing the progression of flavors in a single cup is part of the excitement of drinking Peregrine Coffee.

In a world where beans are routinely over-roasted, coffee drinkers have gotten used to tasting the flavor of the roast, rather than the flavors of the bean – somewhat akin to the way burnt toast always tastes the same, no matter how fresh or flavorful the bread.  At Peregrine Coffee, we vary our roasts to bring out the unique flavor profile of each bean we sell, resulting in a much greater variety of coffee flavors than most drinkers have experienced.

Bespoke coffee means single origin or single estate coffee personally selected for our clients to match their palate and custom roasted for their sole use, and is the process through which we guide our customers to their ideal cup.  We work only with single origin or single estate coffee rather than blends.  We focus on the beans that are the best representation of the countries, regions and, in the case of single estate beans, farms and farmers, and are, in many ways, not unlike fine wines.  Peregrine Coffee then acts as Coffee Sommeliers, matching our client’s flavors preferences to the flavor profiles of the beans.  We purchase the recommended green beans for our clients from wholesalers or directly from small farms around the world, store them at our roast shop, roast in tiny batches for their use alone, hand-bag and label, and ship within hours of roasting to ensure all the nuances of flavor are present in a truly fresh cup of coffee.

A great morning with Stu and Drew taking photos for HKTatler Magazine.  Really excellent work.

Read his blog about the shoot here.

Bolivia, Caranavi
Nakhaki Estate Lot “C”
Nelson Olori, Farmer

Here is another fine micro-lot coffee from Bolivia. The complexity of this coffee starts with the first whiff from the cup. There are florals, chocolate and nut with meaty-earthy notes along with a typical coffee aroma. A touch of black cherry and caramel is also present. The flavors reflect Autumn: maple and brown sugar, caramel and fruit. A pinch of lemony citrus comes through too. The mouthfeel is thick, rich and balanced. There are hints of nuts and caramel on finish. This coffee is predominantly deep and dark with occasional bright notes.

The distinctive Nakhaki coffees come from the Uchumachi, Colonia Kantutani, Caranavi Province in the Yungas of La Paz, Bolivia. They are expertly tendered and carefully processed by this small group of organic farmers that protect their environment with shade trees and ecological processing. Their micro-lot coffees include Typica and Red Caturra varieties.

Importer comments: Citric acidity (meyer lemon), sweet, syrupy, balanced body with hints of dark chocolate, sugar cane and red wine. Its silky texture carries forward reminders of vanilla, floral essence and green apple.