Roast: MediumTasting Profile: Caramel, smooth, citrusGrower: Cooperativa Agricola de Servicios NorandinoVariety: Caturra, Bourbon, Catuai, Pache, & CatimorRegion: Piura, Amazonas, PeruAltitude: 1100–1700 MSoil Type: Clay MineralsProcess: Fully washed, dried in the sun, and decaffeinated using the Swiss Water Process.How to Brew Drip / 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. 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 for a smooth, caffeine-free cold brew.
