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: Gully washed and dried in the sun.

Sourced from Peru through the Norandino Cooperative, these beans are harvested using traditional Canahaque processes, whereby the coffee is dried with  layers intact rather than removing the bean from the coffee cherry. The natural sugars of the cherry lend to a deliciously sweet profile.  The aroma is a swirl of cocoa and fudge, and the taste culminates with notes of ripe strawberry, chocolate brownie, and cola notes, in this creamy, full-bodied cup.