Laird Organic Peru Dark Roast Ground Coffee
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Laird Organic Peru Dark Roast Ground Coffee: Coffee Profile and Brew Guide
Laird Organic Peru Dark Roast Ground Coffee is a dark coffee from High-altitude Peru with a documented direction of smooth dark-roast character; detailed tasting notes not published. The current source documents Peru origin, high-altitude growing, handpicking at peak ripeness, and a dark roast. It does not identify a farm, cultivar, exact elevation, or post-harvest process. This guide separates verified product facts from practical preparation advice and does not invent missing producer, process, cultivar, or elevation details.
Verified Coffee Profile
| Roast | dark |
|---|---|
| Origin | High-altitude Peru |
| Producer | Producer not specified |
| Process | Handpicked at peak ripeness, dark roasted, and sold ground |
| Cultivar | Not published by the supplier |
| Elevation | High altitude; exact figure not specified |
| Tasting direction | smooth dark-roast character; detailed tasting notes not published |
| Current options | 1 - 12oz | 4 Pack - 12oz | 6 Pack - 12oz |
Flavor, Roast Development, and Freshness
Expect smooth dark-roast character; detailed tasting notes not published, supported by full body and low perceived acidity. Descriptors are sensory comparisons, not added ingredients unless the product is explicitly labeled flavored. Roast development, processing, water chemistry, grind distribution, and freshness all influence extraction. Taste once hot and again as the cup cools, when sweetness and fruit can become easier to distinguish.
Keep the package sealed, cool, and dry. Whole beans offer the most control when ground immediately before brewing; preground coffee trades some adjustment range for convenience. Fresh coffee releases carbon dioxide, so a short degassing rest can improve shot and filter consistency.
Brewing and Dialing In
Use the supplied grind in a compatible drip brewer or immersion device. Begin near 1:16 at 198–202°F and adjust dose or contact time because grind size is fixed. Seal the bag promptly after use to slow aroma loss.
Weigh both the coffee dose and water or beverage yield. Under-extraction often presents as weak sweetness, sharp acidity, or a short finish; over-extraction can taste bitter, hollow, or drying. Repeat a successful recipe before changing it again because pouring technique, agitation, grinder retention, and water temperature can create normal variation.
Choosing the Right Format and Equipment
Choose the listed format that matches the intended brewer; preground coffee cannot be corrected with a grinder adjustment. Compare related products in the Specialty Coffee collection.
Frequently Asked Questions
What does this coffee taste like?
The published direction is smooth dark-roast character; detailed tasting notes not published. Brewing method, water, freshness, and temperature can change which notes are most apparent.
What roast is it?
dark. When the supplier does not publish a formal roast level, this page states that limitation.
Where is it from?
High-altitude Peru.
How was it processed?
Handpicked at peak ripeness, dark roasted, and sold ground. No additional process is inferred.
Which brew method should I use?
Use the starting recipe above, then adjust grind or contact time based on extraction and taste.
How should it be stored?
Keep the package cool, dry, sealed, and away from light and strong odors. Buy a size that matches your normal use rate.
Water and Extraction Consistency
Filtered water with moderate mineral content usually produces clearer, sweeter extraction than very hard or distilled water. Rinse paper filters, preheat the brewer, and remove old oils from grinders, baskets, servers, and carafes. Record dose, grind setting, water temperature, contact time, drawdown, and final beverage yield so the next change is evidence-based.
Evaluating the Cup
Smell the dry grounds and wet aroma, then note flavor, acidity, sweetness, body, aftertaste, and balance. A single descriptor does not define quality; a well-extracted cup should feel integrated. For blends and flavored coffees, evaluate whether the components remain clear and whether the finish stays pleasant as the drink cools.
Serving and Recipe Refinement
Begin with the measured recipe rather than compensating immediately with more coffee. If the cup is weak but pleasant, grind a little finer; if it is strong and drying, grind coarser or shorten contact time. Keep the dose, water, and brewer constant during each test. For milk drinks, dial in the coffee first because milk can mask sourness, bitterness, and uneven extraction.
Green Coffee and Roasted Coffee does not qualify for free shipping. Shipping costs are set by our roaster partners. Coffee orders are shipped directly from the roaster partner.
