Peru

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Roast: MediumTasting Profile: Salted caramel, silky sweet, citrusGrower: Cooperativa Agricola de Servicios NorandinoVariety: Caturra, Bourbon, Catuai, Pache, & CatimorRegion: Piura , Amazonas, PeruAltitude: 1100–1700 MSoil Type: Clay MineralsProcess: Fully washed and dried in the sun.How to Brew Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. Brings out the salted caramel and citrus beautifully. French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly. Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds. Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge. Show more