Peru

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: Fully washed and dried in the sun.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99)

How to Brew Your Best Cup

Salted caramel sweetness, silky body, and bright citrus — this fully washed Peruvian medium roast is incredibly versatile and shines in pour-over and drip.

• Pour-Over — Medium-fine grind. 1:15 ratio (1g coffee : 15g water). Bloom for 30 seconds, then pour in slow circles. Our top pick — highlights the citrus brightness and silky caramel finish beautifully.
• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. Clean, sweet, and consistently excellent for an everyday cup.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full-bodied with the salted caramel notes front and center.
• Cold Brew — Coarse grind. 1 cup coffee to 4 cups cold filtered water. Steep in fridge 12–24 hours, strain and serve over ice. The natural sweetness makes this exceptional cold.

Pro Tip: Sun-dried and fully washed processing gives this coffee exceptional clarity — filtered water and a clean grinder let every tasting note shine. Store in an airtight container away from light and heat.