Peru

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Roast: Medium

High in the misty river valleys of Piura and Amazonas, the Norandino cooperative — a family of dedicated farmers — tends to their crops with the kind of care that only generations of devotion can produce. What arrives in your cup is nothing short of poetry: silky and sweet, with the indulgent warmth of salted caramel and a bright citrus spark that dances on the finish like morning light through the clouds.

• Tasting Profile: Salted caramel, silky sweet, citrus
• Grower: Cooperativa Agrícola de Servicios Norandino
• Variety: Caturra, Bourbon, Catuai, Pache, Catimor
• Region: Piura & Amazonas, Peru
• Altitude: 1,100–1,700 M
• Soil: Clay Minerals
• Process: Washed and dried in the sun

Roasted the day it's shipped — always fresh, never sitting on a shelf.

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