Is Starbucks Peru Coffee Good? The Story of Starbucks Peru San Ignacio Coffee Beans

Peru Single Origin Series: Peru San Ignacio Coffee Beans

STARBUCKS SINGLE ORIGIN SERIES: PERU SAN IGNACIO

Originating from the San Ignacio region of Peru, fertile soil and high altitude create the charming flavor profile of this coffee. It offers a rich, balanced taste with caramel notes and a bittersweet, chocolate-like aftertaste.

Coffee Characteristics

Roast Level: Dark Roast

Acidity: Medium

Body: Full

Region: Latin America

Processing Method: Washed

Food Pairing Flavors: Chocolate, Caramel, Toffee

Brewing Recommendations

How to Brew Great Coffee:

French Press

Pour-over Coffee

Cold Brew Pour-over

FrontStreet Coffee Recommendation

If you enjoy a dark, full-bodied coffee like this Peru San Ignacio, and especially one that works for cold brew, FrontStreet Coffee's Strawberry Candy Gesha Blend is worth trying. Gesha is famous for its classic florals and fresh fruit acidity, and this blend pairs a Panamanian Gesha with a Costa Rican honey-processed coffee: one brings delicate rose and orange, the other the sweet, grape, raisin, and strawberry-gummy aroma of honey processing. As cold brew it is sweet-tart and lively, and if left to settle a little longer it even takes on a fruit-wine quality.

For a floral iced coffee, choose FrontStreet Coffee's Sun-Dried Huakui. Cold brew enhances floral and fruity notes while muting woody and roasty tones, so a light-medium roast shows its character best. Grown in Ethiopia, the birthplace of coffee, and sun-dried so the beans absorb sweetness from the fruit, Huakui brews into magnolia, cream strawberry, dried mango, guava, and black tea notes.

If you want a juicy cold brew, FrontStreet Coffee's Kenya Cherry Tomato is the pick. Its sweet-tart cherry tomato, snow pear, black plum, and smoked plum character comes through beautifully under cold extraction, with low bitterness and full acidity, refreshing over ice and lingering long after. Grown in Kenya's Thika region from the classic SL28 and SL34 varieties and processed with the region's distinctive K72 double washed method, it is given a light roast to preserve its lively acidity and layered fruit.