Roast: Medium Tasting Profile: Salted caramel, silky sweet, citrus Grower: Cooperativa Agricola de Servicisios Norandino Variety: Caturra, Bourpon, Catuai, Pache, & Catimor Region: Piura, Amazonas, Peru Altitude: 1100-1700 M Soil Type: Clay Minerals Process: Gully washed and dried in the sun. This medium-roast coffee delivers a refined balance of salted caramel sweetness, silky texture, and lively citrus brightness. Grown at high altitudes on clay-mineral soils, the beans develop concentrated sugars and clear acidity that translate into a clean, layered cup with pronounced sweetness and a crisp finish. Carefully processed—gully washed and finished by sun drying—these lots reflect careful post-harvest handling that preserves clarity and vibrant aromatics. The blend of Caturra, Bourpon, Catuai, Pache, and Catimor varietals from smallholder producers brings complexity and approachable structure, making it an excellent choice for both pour-over and espresso preparations. Ideal for those seeking a single-origin experience with sweet caramel notes, silky body, and sparkling citrus highlights.
