FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
This is the kind of coffee we keep coming back to when we want something comforting, approachable, and effortlessly enjoyable to brew. It has a familiar warmth to it, but underneath that comfort is a layered complexity that keeps the cup interesting from start to finish.
It works beautifully across most pour over methods, as espresso, or simply brewing by feel at home. The coffee is forgiving and easy to dial in, making it just as enjoyable for everyday brewing as it is for slowing down and experimenting.
We’ve found it responds well to a steady, even brew with slightly longer extraction times, helping to bring out more of its deeper sweetness and rounded texture. Faster brews tend to highlight brighter, livelier notes, while slower brews lean further into its syrupy sweetness and comforting character.
We usually keep things simple with a 1:16–1:17 ratio and adjust the grind slightly depending on the result in the cup. Small changes can reveal different sides of the coffee, but overall it remains balanced, expressive, and easy to enjoy throughout.
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For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
High in the mountains around Jaén, Peru, stands a peak known as Cerro Conjuro, where a rich tapestry of faith, tradition, and natural beauty intertwines. Decades ago, missionaries brought two crosses to protect the communities of Colasay and Chontali from evil and plagues. One cross was placed at the summit of Cerro Conjuro, and the other marked the entrance to Chontali. Every May, residents embark on a pilgrimage up Cerro Conjuro, celebrating their faith and commemorating the symbolic power of these crosses, which for them represent the sun and the moon. The journey between Colasay and Chontali is filled with dancing, feasting, and community connection.
El Conjuro Coffee reflects the devotion and dedication of the local coffee producers, who have passed down their craft through generations. The farmers, many of whom belong to the third generation of coffee cultivators, grow high-quality varieties like Caturra and Bourbon, supported by the region’s ideal microclimates and fertile soil. Over the last decade, these coffee growers have moved away from conventional farming methods, adopting sustainable practices that care for biodiversity and working collaboratively to improve quality.
The land around Colasay is rich in both natural beauty and cultural history, surrounded by regional conservation areas with diverse flora and fauna. Ancient rock art can still be found in nearby areas, offering a glimpse into a storied past.
Legend tells of a nearby village named Piri Piri, where San Francisco de Asís, the community’s patron saint, mysteriously vanished from his chapel, only to be found sitting in a distant lagoon. After many attempts to bring him back, the villagers united to drain the lagoon and built a church on the site, forming the town now known as Colasay, named after the ruling chief of Piri Piri. This place of faith, resilience, and history remains alive in each cup of El Conjuro coffee, crafted by a passionate community that honors both the land and its tradition.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
