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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Peru Beirut

Regular price $ 19.00

Unit price per 

only -21 left in stock




A returning gem from the Alto Mayo protected forest in Northern Peru!  These coffees are some of the last to be harvested in Peru and are hitting their peak with dynamic flavors and clean sweetness.  Nuanced flavors of honey, dark chocolate, green grape, and candied orange.  Great no matter how you brew it!



ORIGIN: Bongará, Amazonas, Peru
VARIETY: Caturra, Catimor, Tipica, Caturra, Catimor, Catimor, Tipica, Caturra, Villa Sarchi, Caturra, Catimor, Caturra
ALTITUDE: 1800 -2000 masl
PROCESS: Washed / Fermentation: 18-22 hours, wet / 12-22 days on cement patios or parabolic dryer
TASTING NOTES: Honey, dark chocolate, green grape, and candied orange.  
ROAST TYPE: Light/Medium

Farm Level

Nestled within the lush, biodiverse Alto Mayo protected forest in Northern Peru, Beirut is a region that produces some of the country's most exceptional coffees. Spanning the border between the San Martin and Amazonas departments, Alto Mayo ranges from 800-3400 masl and is home to a wide array of native Peruvian wildlife.

While our roots were originally in Southern Peru, it was the coffee-growing project within Alto Mayo that drew us to the north. The coffees grown in this region are precious and unique, as are the challenges faced by the local communities cultivating them in harmony with the forest environment.

Since 2011, Conservation International has been working with local communities to protect the forest through agricultural training, aiming to halt the once prevalent slash-and-burn farming practices. As a result, deforestation in the Alto Mayo Protected Forest had declined by an impressive 59% as of 2020. The conservation model pioneered in Alto Mayo has been so successful that the Peruvian government has implemented similar agreements in 35 other protected areas.

The Beirut subregion boasts an ideal climate for coffee production, with crisp cold nights, temperate days, and an abundance of old Typica, Caturra, and Catimor varieties. The harvest season spans from July to October, and the soil is nourished with Bokashi style fertilizer prepared with food waste, coffee pulp, sugarcane stalks, microorganisms from fertile soils, and guano from the islands.

After depulping, the coffee cherries are immediately transferred into wooden basins for fermentation. Once fermentation is complete, the parchment is washed with clean water and placed onto raised beds under a roofed structure with transparent sheeting for drying.

The meticulous care and attention to detail throughout the cultivation and processing stages are evident in the outstanding cup quality of Peru Beirut coffees, which we eagerly anticipate each year.

Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:


In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.


We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.


Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.


These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.


A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!
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