Peru

Salted caramel, silky sweet, citrus.

A medium roast single origin from the highlands of northern Peru, grown between 1,100 and 1,700 meters by farmers working with the Cooperativa Agrícola de Servicios Norandino. Gully washed, dried in the sun, and roasted to keep the sweetness forward.

Drink it black. It earns it.

Details

• Roast: Medium
• Tasting notes: Salted caramel, silky sweet, citrus
• Region: Piura and Amazonas, Peru
• Altitude: 1,100–1,700 m
• Varieties: Caturra, Bourbon, Catuai, Pache, Catimor
• Process: Gully washed, sun dried
• Soil: Clay minerals

Roasted and ground to order.