Peru

Produced by members of Cooperativa Agrícola de Servicios Norandino across Piura and Amazonas, this coffee grows at 1,100–1,700 meters in clay soils. Caturra, Bourbon, Catuai, Pache, and Catimor cherries are gully washed and sun-dried.

The medium roast is silky and sweet, with salted caramel and a lively citrus finish.

Coffee details

• Origin: Piura and Amazonas, Peru
• Producer: Cooperativa Agrícola de Servicios Norandino
• Varietals: Caturra, Bourbon, Catuai, Pache, and Catimor
• Elevation: 1,100–1,700 meters
• Soil: Clay
• Process: Gully washed, sun-dried
• Roast: Medium

Brewing guidance

Excellent as pour-over, drip, or AeroPress. A medium-fine grind highlights the contrast between caramel sweetness and citrus.